Tomato and Basil Salad
Author: Sally Sampson
- 4 beefsteak tomatoes, sliced or diced
- 12 basil leaves, julienned
- 1 small red onion, thinly sliced
- 1 tablespoon red wine or balsamic vinegar
- 1 tablespoon olive oil
- ½ cup diced fresh mozzarella cheese (optional)
- Salt and pepper to taste
- Place tomatoes and red onion in a large shallow plate or bowl and sprinkle with basil leaves.
- Sprinkle with vinegar and oil.
- If desired, add mozzarella.
- Add salt and pepper to taste.