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Harvest tomato salad




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1 tbsp ( 15 mL) balsamic vinegar
2 tbsp ( 30 mL) olive oil
1 large garlic clove, minced
1/4 tsp ( 1 mL) each of salt and pepper
6 (up to 8) tomatoes
1 small red onion
1 jalape�o pepper, seeded
1/4 cup ( 50 mL) shredded fresh basil
1/4 cup ( up to 1/2 cup, 50 to 125 mL) ch�vre (optional)



Recipe



1. In a large mixing bowl, whisk vinegar with oil, garlic, salt and pepper. Core and cut tomatoes into 1 inch (2.5 cm) chunks. Add to dressing. As other vegetables are cut, add to dressing. Very thinly slice onion and separate into rings. Finely chop jalape�o pepper. When all the vegetables have been added, use a large spoon to toss gently. Salad can be left at room temperature for up to half a day. Stir occasionally.

2. When ready to serve, gently stir in basil. Sprinkle with ch�vre for a more substantial salad.