I’ll admit, I photoshopped this picture a bit beyond reality. Come on, tomatoes in March still aren’t that great, but they still tasted ok nonetheless. This salad in summer will be killer. I really liked how we cut the cheese (haha, sorry) here. Thin square slices, cute/different.
Adapted from All Recipes.
Ingredients
makes 4 servings
- 4 ripe tomatoes, diced
- 14 ounces monterey jack cheese, thin slices
- 1/2 red onion, diced
- 1/4 cup chopped fresh basil
Dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- salt and pepper to taste
Whisk together dressing ingredients. Toss dressing with salad ingredients and serve.
