I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit. —Stacy Kibler, Centerville, Ohio
- 1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4-inch slices
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh basil leaves, thinly sliced
- Arrange tomatoes on a serving platter. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over tomatoes. Sprinkle with cheese and basil. Yield: 6 servings.
Originally published as Gourmet Garden Tomato Salad in Country August/September 2008, p49
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