Tuscan Tomato Salad
Author: Sunflower Supper Club
- 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
- Combine all ingredients, except for the lettuce leaves, in a large bowl.
- Cover and marinate at least 30 minutes in the refrigerator.
- To serve, line a serving plate with the lettuce leaves and top with salad.
- 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/
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