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Ingredients Yields 4 Servings

2 lbs. yellow pear tomatoes
1/4 lb. grape tomatoes
1 cup olive oil Stella Cadente's L'Autunno Blend
1/2 cup White Vinegar
4 tsp. Two Snooty Chefs Italianno de Capri
8 leaves of fresh basil

Procedure:

1. Wash all tomatoes and cut length wise.
2. Make simple vinaigrette:
   1/2 cup white vinegar
   1 cup olive oil
   4 tsp. Two Snooty Chefs Italianno de Capri
3. Cut leaves of fresh basil *chiffonade cut.
4. Mix well, served with grilled sliced Italian bread.

Hints: Chiffonade cut is a classical French cut. Wash basil and dry, remove stems, place each leaf on top of each other, roll tight like rolling to make a cigar, then cut with knife as thin as possible cross-wise.

See Stella Cadente’s website for other great selections of olive oils: www.stellacadente.com