Recipe courtesy of Robert Irvine
Del Sol Tomato Salad
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 8 servings
Ingredients
3 pounds ripe Roma tomatoes (about 12 tomatoes), cut into wedges
4 cloves crushed garlic
1/2 cup extra-virgin olive oil
6 tablespoons red wine vinegar
1 large red onion, cut julienne
1 bunch chopped fresh basil (about 1 cup chopped)
Salt and freshly ground black pepper
6 sprigs fresh basil, for garnish
Directions
- Mix all ingredients in a salad bowl. Toss gently and season with salt and pepper. Serve at room temperature garnished with basil sprigs.
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