Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Vine-ripened red tomatoes; cut into wedges |
| 3 mediums | Vine-ripened yellow tomatoes; cut into wedges |
| 2 \N | Garlic cloves; minced |
| 1 small | Bunch basil leaves; cut chiffonade |
| 1 teaspoon | Chopped fresh thyme |
| ¼ cup | White wine vinegar |
| ½ cup | Extra-virgin olive oil |
| 1 small | White or vidalia onion; juliened |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning with more salt and pepper as desired. This recipe yields 6 to 8 servings.
Source: "CHEF DU JOUR - (Show # DJ-9572) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Cheryl Smith
Converted by MM_Buster v2.0l.