​Les Kincaid's

Lifestyles

 

Appetizers​

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Red & Yellow Tomato Salad


3 medium vine ripened red tomatoes, wedged
3 medium vine ripened yellow tomatoes, wedged
2 cloves of garlic, minced
1 small bunch of basil leaves, chiffonade
1 teaspoon fresh thyme, chopped
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1 small white or Vidalia onion, julienned
Kosher salt and black pepper to taste

In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper.  Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired.

Yield:  6-8 servings