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