Basil Tomato Salad
Source: Margaret Trojan, Beaver Crossing, Neb.
This recipe had several of my favorite garden-fresh ingredients and tasted so light! The flavor is enhanced if you can let it sit overnight in the refrigerator before serving.
2 Tbsp. olive oil
2 Tbsp. cider vinegar
2 Tbsp. fresh basil leaves, chopped
1/2 tsp. salt
1/4 tsp. ground black pepper
3 c. cooked white rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1 small red onion, chopped
1. Whisk together oil, vinegar, basil, salt and pepper in a large bowl.
2. Add rice, tomatoes, cucumber and onion. Toss and serve chilled.