Tomato Salad with Lemon-Basil Vinaigrette – ¼ cup chopped fresh basil, 3 tablespoons lemon juice 2 tablespoons olive oil 2 teaspoons Dijon mustard ¼ teaspoon salt ⅛ teaspoon ground pepper 4 large firm multicolor heirloom tomatoes, sliced 2 medium English cucumbers, thinly sliced⅔ cup crumb

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