Category:
Side Dishes

Seasons:
May, June, July, August, September, October

Shared by Jessica Robertson

Super easy

1/2 cups olive oil
salt and pepper, to taste
1/4 cups lemon juice
7 tablespoons coarsely chopped fresh sweet basil
1 large red onion, finely diced
1 large Texas 1015 yellow onion, finely diced
5 large garlic cloves, minced
1/4 cups grated Parmesan cheese
1/4 cups feta cheese crumbles
1/2 cups aged balsamic vinegar (the longer it's aged, the better)
2 tablespoons Zatarain's Creole mustard
2 cups heaping fresh garden tomatoes, coarsely chopped
1/8 cups red wine vinegar
1 small container mozzarella balls, drained

Italian Tomato Salad Directions

Combine all of the ingredients and chill for 4 hours. Serve with crackers or crostini.