• 3 pints cherry tomatoes, halved
  • 1/2 cup chopped fresh basil
  • 1 1/2 teaspoons olive oil or vegetable oil
  • Salt and pepper to taste
  • Lettuce leaves, optional


In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until serving. Serve on lettuce if desired.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6576

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