Golden Garden Salad
|Ripe tomatoes||1 1⁄2 Pound (4 Medium Size, Yellow Colored)|
|Oranges||1 1⁄2 Pound (2 Large Size)|
|Yellow bell pepper||1 Medium, stemmed, seeded and diced|
|Red onion||1⁄2 Small, thinly sliced|
|Minced fresh basil||2 Tablespoon|
|Balsamic vinegar/Wine vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Rinse and core tomatoes; cut into thin slices, arranging equally on 6 salad plates or placing all on a platter.
With a sharp knife, cut off and discard peel and white membrane from oranges.
Cut fruit crosswise into thin slices; beside tomatoes, equally arrange orange slices, diced bell pepper, and onion slices.
Sprinkle salads with minced basil and drizzle vinegar evenly over tomatoes and oranges.
Garnish with basil sprigs and olives.
Add salt and pepper to taste.