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Ingredients
  • subheading: Tomato Salad:
  • ½ cup chopped red onion (about ½ small red onion)
  • 1 pint (12 ounces or 2 cups) cherry tomatoes, halved
  • 1 pound additional tomatoes (about 1 large, 2 medium or 3 small), cut into bite-sized wedges
  • ¼ cup thinly sliced fresh basil and/or small basil leaves (or substitute parsley, dill and/or chives)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons thick balsamic vinegar* or balsamic glaze
  • ½ teaspoon flaky sea salt or kosher salt, to taste
  • Freshly ground black pepper, to taste
  • subheading: Optional Additions:
  • ½ English cucumber or 1 Persian cucumber, thinly sliced
  • 1 torn mozzarella ball or around 1 cup mini mozzarella balls or cubed part-skim mozzarella
  • 1 ripe avocado, sliced or diced
  • Handful of baby arugula
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