Serves 4 to 6
4 very ripe red tomatoes
1/2 sweet green pepper
1/2 Bermuda onion, peeled
1 small head Boston lettuce
1 small garlic clove, peeled
1/2 tsp. salt
4 Tbs. olive oil
1 Tbs. mild vinegar
1/4 cup borage leaves, minced
Salt to taste
1. Peel the tomatoes and cut into wedges. Mince the pepper and onion. Wash,
drain, dry the lettuce, and chill everything.
2. In a wooden salad bowl, crush the garlic with the salt. Add the olive oil
and vinegar. Put the chilled tomatoes in the dressing, and mix well.
3. Sprinkle with borage leaves. Toss just before serving.
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