Basil-tomato vinaigrette topping for potatoes

1 servings

Ingredients

Quantity Ingredient
¼ teaspoon Salt
¼ cup Red onion; finely diced
3 tablespoons Red wine vinegar
¼ teaspoon Black pepper
⅓ cup Extra virgin olive oil
1 medium Ripe tomato; cut into 1/4- inch pieces (1 cup)
1 tablespoon Fresh basil; chopped

Directions

In a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15 minutes. Whisk in olive oil.

Stir in tomato and basil. Refrigerate for at least 1 hour. Season with more salt and pepper, if desired.

Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per serving.

Makes about 1⅓ cups. Great as a topping for baked potatoes, salads or as a marinade over fresh-cut vegetables.

From the files of DEEANNE

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