Salads:

Summer Garden Tomato Salad

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Ingredients

4-5 slicing tomatoes
2 large yellow peppers
2 tablespoons apple cider vinegar
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
1/8 teaspoon black pepper
1-2 tablespoons chopped fresh basil (or 1 teaspoon dry)
1-2 tablespoons chopped fresh parsley
1 clove garlic, crushed
Fresh spinach leaves
3 ounces feta or blue cheese, crumbled
Olives for garnish

Instructions

Thinly slice tomatoes and place in a 9X13-inch glass cake pan. Core pepper then slice in thin rings; place on top of tomato slices. Combine vinegar, sugar, oil, salt, pepper, basil, parsley and garlic; xix well. Pour dressing over vegetables. Cover and refrigerate at least 1-2 hours to blend flavors. Drain tomatoes and peppers. Arrange spinach leaves on serving platter. Arrange sliced tomatoes and peppers on top spinach. Crumble cheese and sprinkle over vegetables. Garnish with olives and fresh basil, if desired. makes 6-8 servings. Note: Either blue or feta cheese works equally well; blue has a stronger flavor and feta a mild salty taste.

Melinda Chipman
Milan