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| Basalmic Vinegar and Tomato Salad |
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Basalmic Vinegar and Tomato Salad
4 cups fresh tomatoes 2 bunches of green onions with tops 1/2 tablespoons olive oil 1/2 teaspoon salt 1 cup balsamic vinegar 1/2 teaspoon fresh ground pepper 1 cup chopped fresh basil 1 yellow pepper Chop tomatoes in small cubes, finely slice the green onion and toss with the chopped basil. Whisk together olive oil, vinegar, salt and pepper. Pour over the salad mixture, let stand at room temperature for two hours or so, marinating. Cut the yellow pepper in half, removing all seeds and pulp. Fill with the salad mixture. Put left over mixture in a small bowl in the center of serving plate with pepper halves on either side. 6 servings. 54 calories 1.5 grams fat |
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| Basalmic Vinegar and Tomato Salad |
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