The red, yellow, and orange tomatoes make this stunning salad extra
flavorful and beautiful. Feel free to use fresh-from-the-garden red
tomatoes to make this salad.

INGREDIENTS:
8 to 10 small tomatoes, a variety of colors if possible
2 cloves garlic, finely minced
1/4 cup diced sweet onion or purple onion
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon fresh ground black pepper

PREPARATION:
Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.
Serves 6 to 8.
 
From Diana Rattray – http://southernfood.about.com/mbiopage.htm
Your Guide to Southern U.S. Cuisine – http://southernfood.about.com/
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