UNC Greensboro

6 tomatoes2 tablespoons finely chopped fresh basil3 tablespoons finely chopped parsley6 tablespoons finely chopped onion6 cucumbers1/3 cup wine or tarragon vinegar2/3 cup olive oil1 teaspoon salt1 teaspoon sugar3 tablespoons capersFresh snipped dill or lemon basil 1. Clean tomatoes and cut into halves. Combine basil, parsley, and onion. Sprinkle with tomato… Continue reading…

(by Tim Johnston & Susan Andreatta)4-5 cups Sungold cherry tomatoes (or any other sweet variety)½ cup plus 2 Tbls extra virgin olive oil2 Tbls red wine vinegar¼ cup fresh basil leaves, sliced in thin strips1 medium onion, chopped2 cloves garlic, chopped or crushed1 cup fresh or frozen peas3 oz feta… Continue reading…