Tomato Vegetable Salad Recipe

1/4 cup balsamic vinegar
1/4 cup sweet red wine
1/8 cup water
1/4 cup olive oil
1 tablespoon Dijon mustard
1 clove garlic, peeled and forced through a press
1/8 teaspoon salt
Pinch of sugar, optional
Freshly ground black pepper to taste
3 small tomatoes cut into wedges
1 medium sweet onion (such as Vidalia), sliced into 1/4-inch thick rings
1 cucumber, sliced into 1/4-inch thick rounds
6 fresh basil leaves sliced into 1/8-inch ribbons
Parmesan cheese for garnish, optional

Make the Vinaigrette:
Whisk together balsamic vinegar, red wine, water, olive oil, Dijon mustard, garlic, sugar (if using), salt, and pepper until combined.

Place tomatoes, onion, cucumber, and basil in a zip-top bag. Cover with vinaigrette. Squeeze out the air from the bag and seal. Toss to coat. Chill in the refrigerator at least two hours. Sprinkle with grated Parmesan cheese just before serving if desired.
Yield: 6 servings.
Sue

http://www.nancyskitchen