|Seasoned salt||To Taste|
|Dried basil||1 Teaspoon|
|Bottled italian dressing||1⁄2 Cup (8 tbs)|
About 30 minutes before supper:
1. Cut blossom end from each tomato; cut each into 8 sections, almost to stem end. Set on salad plate, spreading sections apart slightly.
2. Sprinkle each with seasoned salt, a pinch of basil, and 1 tablespoon Italian dressing; center a ripe olive in each; refrigerate.