I especially like this light, refreshing salad in summer when cherry tomatoes from the garden are in abundance.—Melissa Stevens, Elk River, Minnesota
- 3 pints cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 1-1/2 teaspoons olive oil
- Salt and pepper to taste
- Lettuce leaves, optional
- In a large bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired. Yield: 6 servings.
Originally published as Basil Cherry Tomatoes in Quick Cooking July/August 2000, p17
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