Fresh Fig and Green Zebra Tomato Salad with Fresh Basil
Bonnie Boal
4 green zebra tomatoes, cored and cut into wedges |
1 T. red or white balsamic vinegar |
6 fresh figs, cut in quarters |
Salt and freshly ground black pepper to taste |
½ cup paper-thin lengthwise slivers red onion |
½ cup julienned fresh basil |
Combine all ingredients. Serve at room temperature. Serves 6 to 8.