3 – 4 tomatoes chopped (Plum)
½ Onion (red onion or sweet white) Diced
¼ tsp. Onion Powder
¼ tsp. Garlic Powder
¼ tsp. Oregano
¼ Fresh Parsley (can used dried)
¼ cup Olive oil (regular not extra Virgin)
Dash of Balsamic vinegar (Or Italian dressing)
Salt and pepper to taste
Mix all together and chill
Cook 16 oz of your favorite pasta and top with tomato salad.
Serve with Garlic Bread!
One loaf of Italian bread
Olive oil (regular not extra Virgin)
Tomato salad (See Summer spaghetti)
Slice Italian bread into I inch rounds and toast
Under broiler or in regular oven at 450 F then brush olive oil on each side.
Spoon tomato salad on the top
Sponsored by Cornerstone Kitchen