4 large tomatoes1/8 teaspoon salt2 oz blue cheese, crumbled2 tablespoons balsamic vinegar1 tablespoon olive oil1 small bunch basil, freshblack pepper to taste
1. Slice each tomato crosswise into 1/2 inch thick slices and arrange on platter. 2. Lightly salt tomatoes to bring out flavor and juice. 3. Stack basil leaves and roll up tightly and cut into ribbons by carefully slicing roll crosswise in small sections; spread basis "ribbons" over the tomatoes. 4. Drizzle olive oil over tomatoes. 5. Crumble blue cheese over tomatoes. 6. Add black pepper to taste.
Nutrition Facts per serving:
Carbohydrate: 6 grams
Protein: 4 grams
Fat: 7 grams
Sodium: 295 mg
Fiber: 1 gram
Beefsteak tomato basil saladGrandma's yeast roll
* Beefsteaks are large tomatoes. This recipe also makes an excellent snack or side dish with any meat entree.* Tomatoes are ready to eat when sniffed for fragrant smell and slightly firm to touch.