Italian Style Vegetable Salad

Italian Style Vegetable Salad

serves 4

8-ounce can pitted black olives (drained)
1/2 pound hard Italian cheese (cut in 1/2 inch slices)
3 medium size tomatoes (cut in eighths)
3 tablespoons lemon juice
2 teaspoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of hing
serve with your choice of Santa Fe Olive Oil & Balsamic Company’s olive oil and balsamic

In a bowl combine all of the above ingredients and set in refrigerator for 1 hour before serving.

This recipe originates from The Higher Taste cookbook

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