Tomato and Red Onion Salad with Pesto

By SmedleyBooBoo

Ingredients

• Start to finish: 15 minutes.
• 4 large slicing tomatoes (such as Beefsteak), cut into wedges
• -1/2 small red onion, diced
• 3/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup lightly packed fresh basil leaves
• 4 cloves garlic
• Parmesan cheese, for shaving

Preparation

Step 1

--Arrange tomato wedges on platter or large serving plate. Sprinkle diced
onion over tomatoes. Set aside.
—In food processor, combine olive oil, vinegar, salt, pepper, basil and
garlic. Pulse until mostly smooth. Drizzle pesto over tomatoes and red
onions, then shave Parmesan on top.
—Nutrition information per serving: 207 calories (171 calories from fat);
19 g fat (3 g saturated; o g trans fats); o mg cholesterol; 8 g carbohydrates;
2 g protein; 2 g fiber; 329 mg sodium.