| Ingredients:
|
|
6 Holland Vine Ripened Tomatoes, sliced
|
|
1 Large Onion, sliced
|
|
2 Oranges, peeled and segmented with membrane removed
|
|
1 Lemon, peeled and segmented with membrane removed
|
|
2 stalks Celery, sliced
|
|
4 ozs. Kalamata olives, pitted
|
|
4 ozs. MarketSource Fresh Basil, cut chiffonade
|
|
1 Lemon, juiced - no seeds
|
|
2 parts Bocelli Extra Virgin Olive Oil - Roman
|
|
1 part Bocelli Balsamic Vinegar Riserva - 18 year
|
|
Instructions:
|
|
|
|
Place all sliced vegetables in bowl.
|
|
Toss the orange and lemon segments with the sliced vegetables.
|
|
Add the olives and mix well.
|
|
Add the juice of the lemon and balsamic vinegar in measure on balance with the salad.
|
|
Add the olive oil in a 2:1 ratio (oil to acid).
|
|
Salt and Pepper to taste.
|
|
Add basil and toss in well.
|
|
Refrigerate a minimum of 20 minutes.
|
|
Garnish with lemon slices and serve with warm ciabatta bread. |