b'BALSAMICBASIL TOMATO SALAD vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTn/aI N G R E D I E N T S This salad contains some of the most common homegrown veggies 3 lb assorted tomatoes tomatoes, basil, and greens, which all grow in abundance during the summer.12 sweet basil leaves4 heads baby lettuce A simple window box or a tiny backyard plot could keep you in supply of1 c balsamic vinegar this salad all summer long.4 tsp extra virgin olive oil1 tsp black pepper tsp sea saltD I R E C T I O N S Place the balsamic vinegar in a small pot on the stove. Bring to medium high heat and reduce to low heat as soon as the vinegar begins to boil. At a simmer you will see small bubbles along the edges. Simmer for about 10 minutes until the vinegar has reduced by 25 percent, stirring frequently. You will know it is reduced when it coats the back of a spoon without sliding off. It can scorch very easily, so dont walk away from the stove. When the vinegar is reduced, use a spatula to scrape it out of the pan and into a small bowl. Place in refrigeration to cool.Separate and wash the lettuce leaves and the basil leaves. Cut the tomatoes into different 1-bite or 2-bite pieces, depending on the size and shape of your tomatoes. Get a few different shapes (wedges, halves, slices, etc.) to contrast with each other. Stack a small bunch of greens in a corner of each plate. Arrange the tomatoes around the greens and place the basil leaves on the opposite corner of the plate. Sprinkle small amounts of salt over the cut tomatoes. By this time the reduced balsamic vinegar should be cooled, thick, and dark. Drizzle the tomatoes and lettuce first with the olive oil, then the balsamic vinegar. Sprinkle with freshly cracked pepper over the plate.N O T E Having a variety of lettuce is just as impressive as a variety of tomatoes Lola Rosa, Red Oak, and Baby Romaine are delicious to try if you have the chance.But anything will work as long as its fresh, crisp, and colorful.summer 53'