From the Chef’s Corner
This recipe was submitted by a fond reader of the Chef’s Corner. It takes advantage of a couple of our favorite vegetables and herbs, straight from the garden!
5 to 6 Roma Tomatoes (from the garden)
1/2 cup thinly sliced red or sweet onion
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
Salt and Pepper to taste
10 to 12 fresh small basil leaves
Thinly slice the tomatoes and onion, placing them in a medium salad bowl. Add olive oil and balsamic vinegar, salt and pepper. Gently toss. Add fresh basil leaves (tear gently if the leaves are larger than 1 inch in length) Toss once more, gently, and serve along your favorite entree.