HealthNotes

Tomato-Basil Salad with Thyme Vinaigrette

• From: The Pump Energy Food Cookbook

Ingredients

• 4 ripe unblemished summer tomatoes (about 1 pound)

• 1 small red onion, sliced

• 3 Tbs extra-virgin olive oil

• 2 Tbs freshly squeezed lemon juice

• 1 Tbs balsamic vinegar

• 2 tsp minced fresh thyme leaves

• 2 small bunches frisée (curly endive), rinsed and spun dry

• 12 large basil leaves, torn into pieces

• 18 kalamata or gaeta pitted olives, rinsed and halved

• pinch of sea salt, optional

For us, the marriage of tomatoes and basil makes life better-no matter what else is going on. This salad is especially good in the summertime, when tomatoes are at their best. We prefer frisée, which is tart and crunchy, but use another green if you like.

Directions

• Core the tomatoes and slice them into thin wedges. Transfer to a glass bowl.
• Rinse the onion slices under cool, running water to remove their sharpness. Set aside to dry on paper towels. Add to the bowl with the tomatoes.
• Meanwhile, in a small bowl, whisk together the oil, lemon juice, vinegar, and thyme. (This vinaigrette keeps for up to 2 days if covered and refrigerated.)
• Add the frisée, basil leaves, and olives to the bowl with the tomatoes. Toss and dress with the vinaigrette. Season with salt, if desired. Serve immediately.