| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Toppings | 1 | Servings |
INGREDIENTS
| 1/4 | ts | Salt |
| 1/4 | c | Red onion; finely diced |
| 3 | tb | Red wine vinegar |
| 1/4 | ts | Black pepper |
| 1/3 | c | Extra virgin olive oil |
| 1 | md | Ripe tomato; cut into 1/4- inch pieces (1 cup) |
| 1 | tb | Fresh basil; chopped |
INSTRUCTIONS
In a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15 minutes. Whisk in olive oil. Stir in tomato and basil. Refrigerate for at least 1 hour. Season with more salt and pepper, if desired. Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per serving. Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or as a marinade over fresh-cut vegetables. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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