- 6 tomato slices (1/4 inch thick)
- 6 red onion slices
- 2 tablespoons olive oil
- 4 teaspoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 teaspoon sugar
- Place tomatoes in a shallow dish; top each slice with an onion. In a small jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over tomatoes and onions. Cover and refrigerate for at least 1 hour. Yield: 2 servings.
Originally published as Tomato Basil Salad in Taste of Home August/September 1995, p12
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