FRESH TOMATO AND MUSHROOM SALAD

This is a recipe I created years ago, but have lightened up on the dressing.  I'm told salads should be "lightly dressed."  You can leave out the mushrooms if you prefer.  Budget friendly tip:  Fresh basil is easy to grow.  As you snip off sprigs, the plant will bush out and produce more leaves.  Serves 6-8

                          

4 or 5 fresh ripe tomatoes, sliced

4 or 5 mushrooms, sliced

1/3 cup finely chopped onion

1/3 cup minced fresh basil

 3 tablespoon extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon honey or agave nectar (opt.)

1 or 2 cloves garlic, minced

1 teaspoon salt, or to taste

1/4 teaspoon fresh ground pepper

light sprinkling of feta, bleu, or parmesan cheese (opt.)

Layer tomatoes, mushrooms, and onion in a shallow serving dish.  Sprinkle basil on top.  Whisk together olive oil, vinegar, garlic, salt, and pepper.  Drizzle over salad.  Top with a light sprinkling of cheese, if desired.  4-6 servings