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5 Cups
Prep time:
15 minutes


3 cups chopped roma tomatoes
½ cup chopped red onion
¼ cup fresh chopped basil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons balsamic or red wine vinegar
1 tablespoon oil
2 cups croutons


  1. Combine the tomatoes, onion, basil, salt, black pepper, vinegar and oil in a bowl.
  2. Stir croutons in the salad and serve.
  3. Refrigerate leftovers within 2 hours.

    Photo and recipe adapted from Nutrition Matters.