Recipe - Basil-Tomato Vinaigrette Topping For Potatoes

One fourth teaspoon Salt
One fourth cup Red onion; finely minced
3 tablespoon Red wine vinegar
One fourth teaspoon Black pepper
1/3 cup Extra virgin olive oil
1 md Ripe tomato; cut into 1/4
inch pieces (1 cup)
1 tablespoon Fresh basil; chopped

In a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15
minutes. Whisk in olive oil.
Stir in tomato and basil. Refrigerate for at least 1 hour. Season with
more salt and pepper, if desired.
Thoroughly mix before using. Serve at room temperature, 12 Tbs per
serving.

Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or
as a marinade over freshcut vegetables.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini