Tuscan Tomato Salad
  • 6 Roma tomatoes, coarsely chopped
  • 12 Greek olives, pitted and halved
  • ¼ cup capers, rinsed and drained
  • ¼ cup chopped Italian Flat Parsley
  • ¼ cup minced green onions
  • 2 ribs celery, chopped
  • ¼ cup fresh basil, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • Lettuce leaves for plating
  1. Combine all ingredients, except for the lettuce leaves, in a large bowl.
  2. Cover and marinate at least 30 minutes in the refrigerator.
  3. To serve, line a serving plate with the lettuce leaves and top with salad.
  4. The topping can also have eggplant or squash added to it and be used as a cold pasta sauce or spread on grilled veggies.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/mexican-quinoa-salad-with-avocado-dressing-and-tuscan-tomato-salad/