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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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We look forward to tomato season each year so we can make this unique and tasty recipe. It's a super dish for lunch, especially on warm summer days, and a great way to use your garden onions, cucumbers and tomatoes. It also makes a good appetizer. Ingredients:
3 large tomatoes, seeded and finely chopped |
1 medium cucumber, seeded and finely chopped |
1/2 large sweet onion, finely chopped |
1 cup loosely packed fresh basil, minced |
1/4 cup olive oil |
1 tablespoon cider vinegar |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 loaf (8 ounces) french bread |
Directions:
1. In a large bowl, combine tomatoes, cucumber and onion. In a small bowl, combine basil, oil, vinegar, garlic, salt and pepper.
2. Pour over tomatoes and toss. Refrigerate for at least 1 hour.
3. Before serving, allow salad to come to room temperature. Cut bread in half lengthwise; toast under broiler until lightly browned. Top with salad. Serve immediately. Yield: 18 servings.
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