Sliced Tomato Salad

4-5 slicing tomatoes
2 large yellow peppers
2 tablespoon apple cider vinegar
2 tablespoons sugar
2 tablespoon oil
1 teaspoon salt
1/8 teaspoon black pepper
1-2 tablespoons chopped fresh basil (or 1 teaspoon dry)
1-2 tablespoon chopped fresh parsley
1 clove garlic, crushed
fresh spinach leaves
3 ounces crumbled feta or blue cheese*
olives for garnish

Thinly slice tomatoes and place in a 9×13 glass cake pan. Core pepper then slice in thin rings. Place rings on top tomato slices.

Combine vinegar, sugar, oil, salt, pepper, basil, parsley, and garlic. Mix well. Pour dressing over vegetables. Cover and refrigerate at least 1-2 hours to blend flavors. Drain tomatoes and peppers.

Clean fresh spinach leaves, arrange on serving platter. Arrange sliced tomatoes and peppers on top spinach. Crumble cheese and sprinkle over vegetables. Garnish with olives and fresh basil, if desired.

* NOTE: Either blue or feta cheese work well with this recipe. Use blue cheese when a stronger flavor is desired – feta cheese for a milder and salty taste.

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