- 3 cups chopped roma tomatoes
- 1⁄2 cup chopped red onion
- 1⁄4 cup fresh chopped basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon olive oil
- 2 cups croutons
Combine the tomatoes, onion, basil, salt, black pepper, vinegar and oil in a bowl.
Stir croutons in the salad and serve.
Refrigerate leftovers within 2 hours. Photo and recipe adapted from Nutrition Matters.