Tricolor Tomato-Basil Salad

Nothing says summer like tomato and basil. Tossed with thinly sliced sweet onions and a duo of savory vinegars, this is one salad that will show up frequently on your dinner table

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SERVINGS
6

COOK TIME
1

TOTAL TIME
20

INGREDIENTS
6 medium green heirloom, yellow, and red tomatoes (about 3 pounds), cut into wedges
1 small Vidalia or other sweet onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup loosely packed fresh basil leaves, chopped

PREPARATION
1. Place tomatoes and onion in serving bowl.

2. In small saucepan, heat vinegars and sugar over medium heat about 1 minute or until sugar dissolves, stirring constantly. Remove saucepan from heat; whisk in oil, garlic, salt, and pepper.

3. Pour warm dressing over tomato mixture; sprinkle with basil and toss gently to coat. Let stand 30 minutes to blend flavors. Toss before serving.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 130
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 210 mg
Carbohydrates: 10 g
Fiber: 2 g
Protein: 2 g

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