Oh how I live for summer! This is such a simple, beautiful, and tasty salad to have during the summer. Using yellow and red tomatoes gives this salad such vibrant color. The key to this salad is to marinate for at least 4 hours in the refrigerator, then remove from the fridge to come to room temperature for one more hour.
Also, there will be leftover salad dressing/marinade – just use as is on other salads, maybe adding fresh lemon or more red wine vinegar.
2 Red tomatoes
2 Yellow tomatoes
2-3 Tblsp. roughly chopped red onion
2-3 Tblsp. roughly chopped fresh Basil
Salad Dressing Marinade:
2 Tblsp. Organic Red Wine Vinegar
3 Tblsp. Organic Extra Virgin Olive Oil
salt and fresh cracked pepper to taste
To a bowl, add the chopped tomatoes in equal size chunks. Add in the chopped red onion and basil. Mix up the dressing and pour over the salad. Toss to coat well, check for seasonings and refrigerate.