1/4 red onion sliced thin then chopped
3 tablespoons olive or vegetable oil
3 teaspoons red wine vinegar
1 bunch fresh basil sliced into strips
1 1/2 teaspoon sugar
Place tomatoes and red onion in a shallow dish. In a small vessel with lid, combine remaining ingredients; shake until completely emulsified. Pour over tomatoes and onions. Cover and refrigerate for at least 1 hour.
The folks at our church group loved it and, believe me, they don't lie.
No comments:
Post a Comment