TOMATO SALAD

4 cups of tomato chunks

*Use any varieties of tomatoes that you enjoy (from the garden, roma, grape, cherry, red, yellow, orange, heirloom).  I usually keep the peels on and the chunks, bite-sized.

¼ cup extra virgin olive oil

3-4 Tablespoons red wine vinegar (balsamic or white wine vinegar also works well).

¼ cup fresh parsley (or to taste)

¼ cup fresh basil (or to taste)

*(add or replace the herbs in this recipe with any herb you enjoy)

½ teaspoon kosher salt

¼ teaspoon black pepper (or to taste)

1 teaspoon sugar

Place tomatoes in a bowl.   In a separate small bowl, combine oil, vinegar, herbs and spices and whisk together. Pour over tomatoes.  Toss gently, cover and refrigerate.

This salad is so delicious when served as an accompaniment to a lunch of chicken salad or tuna salad---or as a topping for French or Italian bread.