• 3 cups chopped roma tomatoes
• 1/2 cup chopped red onion
• 1/4 cup fresh chopped basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic or red wine vinegar
• 1 tablespoon oil
• 2 cups croutons

1. Combine the tomatoes, onion, basil, salt, black pepper, vinegar and oil in a bowl.

2. Stir croutons in the salad and serve.

Refrigerate leftovers within 2 hours.

Photo and recipe adapted from Nutrition Matters.