- 2 medium tomatoes, sliced
- 1/2 medium cucumber, sliced
- 1 small red onion, thinly sliced
- 1/4 cup vegetable oil
- 2 tablespoons cider or red wine vinegar
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Layer tomatoes, cucumber and onion in a large salad bowl. Combine oil, vinegar, basil, salt and pepper; drizzle over vegetables. Cover and refrigerate; until ready to serve. Yield: 4 servings.
Originally published as Italian Tomato Salad in Taste of Home Meals in Minutes Calendar Annual 1997, p7
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