This savory side salad is a household favorite near the end of the gardening season, when all the required ingredients are plentiful. We grow the ruffled opal basil, but regular purple basil will work just fine. Both have a bright, mild anise-like flavor, which complements the sweetness of the tomatoes. The contrast of bright gold and deep purple is so pretty!
2 cups fresh yellow pear tomatoes, cut in half
2 large stalks of celery, thinly sliced
1/2 cup julienned fresh opal (purple) basil leaves
1/3 cup shredded Parmesan cheese
1/8 tsp. ground black pepper (or to taste)
1/4 cup of prepared balsamic vinaigrette- we use Ken's or Newman's Own.
Combine above ingredients in a medium bowl and toss well. Store covered in the refrigerator for at least two hours to chill and allow ingredients to "marry." Serve over a bed of mixed butter lettuce and red-oak leaf lettuce. Delish!
Any leftovers store well in the refrigerator for 2 to 3 days.