In a large bowl, toss the tomatoes, celery, green bell pepper, and scallions.
In a separate bowl, combine the garlic, olive oil, vinegar, salt, pepper, and basil to make a dressing.
Pour the dressing over the salad and toss to coat.
Refrigerate for at least one hour before serving.
- 2 pints grape tomatoes
- 2 ribs of celery, chopped
- 1 green bell pepper, diced
- 4 scallions, chopped
- 1 clove of garlic, minced
- 3 Tbps. olive oil
- 1 Tsp. white wine vinegar
- 1/2 tsp. salt
- crushed black pepper, to taste
- 2 tsp. dried basil
All content and images on this site are licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License