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This summer side with its fresh tasting tomatoes and basil make it irresistible. Your family will gobble it up.—USA Rice Council, Houston, Texas
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 166 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 202 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Basil Tomato Salad in Country Woman March/April 1993, p40
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Reviewed on Feb. 01, 2013 by Ohillaryo
So great!!! I did make a couple changes though by using chives instead of onion since its what I had on hand. I also added three small very fine,y chopped cloves of garlic and a large handful of chopped arugula I wanted to use up. Because of the extra volume the arugula added I upped the dressing to 3 tbs oil and vinegar each. Oh and I used red wine vinegar and dried basil.It. Was. Amazing. I will make this again and again. It was easy and uses many of my farmers market stapled!!
So great!!! I did make a couple changes though by using chives instead of onion since its what I had on hand. I also added three small very fine,y chopped cloves of garlic and a large handful of chopped arugula I wanted to use up. Because of the extra volume the arugula added I upped the dressing to 3 tbs oil and vinegar each. Oh and I used red wine vinegar and dried basil.
It. Was. Amazing. I will make this again and again. It was easy and uses many of my farmers market stapled!!
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