Ingredients:
6 cups tomatoes, cut into wedges ( about 3 pounds)
2 cups yellow cherry tomatoes (about 1 pound) or 2 cups red pear tomatoes
1 cup packed fresh basil leaves, rinsed and patted dry
20 medium nicoise olives (about 1 cup) or 20 medium other brine-cured black olives
3 red onions, halved lengthwise and cut lengthwise into thin wedges
1/3 cup olive oil
5 tablespoons balsamic vinegar
salt and pepper
Directions:
Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.
Servings: 12
Time preparation: 15 min.
Time total: 15 min.