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1 tbsp balsamic vinegar
2 tbsp olive oil
1 large garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
6 to 8 tomatoes
1 small red onion
1 jalapeno, seeded
1/4 cup shredded fresh basil
1/4 to 1/2 cup goat cheese, optional
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 jalapeño 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.
When ready to serve, gently stir in basil. Sprinkle with chèvre for a more substantial salad.
Calories 113, Protein 2.1g, Carbohydrates 11.8g, Fat 7.5g.
A bumper crop of garden-ripe tomatoes will have you looking for new ways to enjoy them. This simple salad is great served on a bed of lettuce with crusty bread to sop up the juices.