Fresh Tomato Salad

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Fresh Tomato Salad

Total Time10 minutes
Course: Side Dish
Servings: 4
Author: Holly Nilsson

Ingredients

  • 2 pints grape tomatoes or 3 cups diced tomatoes
  • 1/4 cup red onion thinly sliced
  • 1/2 cup sliced bocconcini cheese optional
  • 3 Tablespoons olive oil extra virgin
  • 1 Tablespoon red wine vinegar
  • Salt and pepper to taste
  • 1 Tablespoon fresh herbs basil, oregano, etc.

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Gently rub tomatoes under cold running water. Scrub the onion with a clean vegetable brush under cold running water. Rinse the fresh herbs under cold running water.
  • Thinly slice the onion. Slice the bocconcini cheese.
  • Place tomatoes, red onion, and bocconcini in a shallow bowl.
  • Drizzle with olive oil and red wine vinegar. Toss to combine.
  • Season with salt, pepper, and fresh herbs to taste.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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