2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt (or to taste)
20-30 leaves of fresh basil
1 pint mixed small tomatoes
1 sprig fresh rosemary, chopped
1 tsp. chopped chives (optional)

Wash and remove any stems from tomatoes. Toss with olive oil and vinegar (or use your favorite vinaigrette).

Add salt, pepper, and herbs (saving some basil leaves for garnish); stir well. Allow to marinate for at least 20 minutes before serving at room temperature.

Variation: Top with thinly sliced bits of Parmesan cheese.

Submitted by: CM