Basil’s refreshing taste and lovely aroma is prominently featured in this recipe, as it is the star ingredient. Yup, you heard me–no romaine, no spinach, no arugula. BASIL!
8-10 ounces of fresh basil leaves
1 cup mini heirloom tomatoes, halved
half a red onion, thinly sliced
3 cups of cubed rosemary bread or plain baguette
1 cup of crumbled feta cheese
salt and pepper
serves 5 people
- Wash and pat dry the basil leaves. No stem. Roughly chop the leaves.
- I like to toast my bread for a few minutes in the oven but day old bread works too.
- Add all the ingredients together. Mix and toss well with balsamic and olive oil. Season with S&P, according to taste.