SLICED TOMATOES

We are addicted to fresh tomatoes out of the garden in the summer! Yummy doesn’t get much easier than this!

Summer tomatoes, sliced about 1/3” thick (also preferably peeled)
Purple onion, thinly sliced
Fresh basil, thinly sliced
Crumbled feta cheese or crumbled goat cheese *
Italian Salad Dressing or Balsamic vinaigrette*
Salt and pepper to taste
Avocado, diced (optional)

On a platter layer the tomatoes, onion, basil and cheese. Drizzle lightly with the vinaigrette. Cover and refrigerate until serving time – can do this as much as 2 hours in advance. If you add avocado, do it just before serving and lightly salt it. Otherwise, lightly sprinkle the salt and pepper over the tomatoes just before serving.

* I usually use reduced fat Feta and Paul Newman’s Light Balsamic Vinaigrette for a low-cal salad. Unlike most light salad dressing’s PN did a great job of not making them taste funky.