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Tomato Salad Recipe

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This recipe for Tomato Salad, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Fleck
Added: Wednesday, September 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6-7 medium red tomatoes, cut into thick slices
12 yellow or orange cherry tomatoes
2 ears corn
1 small red onion, diced
4 cloves garlic, minced
1 avocado, pitted, halved and cut into thin wedges
1/2 cup loosely packed fresh basil leaves
Sea or Kosher salt and freshly ground black pepper, to taste
extra-virgin olive oil

Directions:
Directions:
Arrange tomato slices over a large serving platter. Scatter the cherry tomatoes over them. Cut the corn kernels from the cobs by standing each ear on its wide end. Using a serrated knife, saw down the length of the ear. Scatter the kernels, onion, garlic, avocado and basil over the tomatoes. (Tear the basil leaves in small pieces if they are large.)

Season to taste with salt and pepper with a drizzle of olive oil.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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