Source: The Joslin Diabetes Quick and Easy Cookbook. Copyright ©1998 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center

A fresh combination of tomato, cucumber, and pepper topped with balsamic vinegar.

Servings

Dressing
0.5 tbsp shallots, chopped
0.25 tsp minced garlic
1 tbsp olive oil
1 tbsp balsamic vinegar
0.12 tsp salt (optional)
1 pinch black pepper , freshly ground (to taste)

Salad
1 large tomato , coarsely chopped
1 Onion, red, fresh, small, whole , coarsely chopped
1 small cucumber, peeled , seeded and coarsely chopped
1 small red bell peppers , seeded and coarsely chopped
6 fresh basil leaves , shredded
1 cup plain croutons
4 pitted calamata olives , quartered (optional)

1 In a small bowl, whisk together the dressing ingredients. Set aside to allow the flavors to blend while you make the salad.
2 In a medium salad bowl, combine the tomato, onion, cucumber, bell pepper, and basil. Drizzle with the dressing and toss to coat evenly.
3 Add the croutons and olives (if using). Toss again. Let the salad sit at room temperature for at least 15 minutes before serving. Toss again just before serving.

This incredibly good salad relies on the freshest tomatoes and basil you can find. Make it often while the ingredients are at their best.