Recipe: Red and Purple Salad

RED AND PURPLE SALAD

1 shallot, minced (about 1 tablespoon)
1 tablespoon minced fresh parsley
1 1/2 tablespoons minced fresh basil
1/2 cup thinly sliced red onions
4 medium tomatoes, cut into wedges (about 1 1/2 pounds)
1 clove garlic, peeled and crushed
1/2 cup red wine vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt

Toss together shallot, parsley, basil, onions, tomatoes and garlic.

Whisk together vinegar, oil and salt. Pour over salad. Toss.

Let rest at least 4 hours before serving. Remove garlic before serving.

Makes 8 servings
Source: 1,000 Lowfat Recipes by Terry Blonder Golson