- 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. &copy; 2002. All rights reserved.
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