Serves: 6
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large beefsteak tomatoes, chunked
- 1 large green bell pepper, chunked
- 2 to 3 scallions (green onions), sliced
- 1/4 cup chopped fresh basil
Instructions
- In a large bowl, combine olive oil, vinegar, sugar, garlic powder, salt, and black pepper; mix well with a whisk.
- Stir in remaining ingredients and gently toss until evenly coated. Serve immediately, or cover and refrigerate until ready to serve.
Notes:
- Tomatoes are at their tastiest when eaten at room temperature. If you're assembling this salad in advance and refrigerating, just let it sit out on the counter for 30 minutes or so before serving.
- The best way to enjoy this down to the last drop? Some yummy bread for sopping up the dressing, of course!
