Summer Tomato Salad
- 3Tbsp Olive Oil
- 3 Tbsp Rice Wine Vinegar
- 2 packets Stevia
- 1 stem Fresh Rosemary (finely chopped)
- 2 Tbsp Basil (chiffonade)
- Pinch Black Pepper
- 6 Large Heirloom Tomatoes- Quartered
- ½ tsp flake sea salt
In a bowl, whisk together olive oil, vinegar, pepper, and stevia.
Add tomatoes and herbs, lightly toss to combine.
Allow to rest 15-20 minutes to allow the flavors to combine. Sprinkle with sea salt just before serving.
Makes 8 servings
Serving Size: 3 tomato quarters