Chef: Jeff Tritten; Respectfullife.com
Makes: 8-10 servings
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
1 lg tomato, diced
2 medium cucumbers, diced
1 medium white or sweet onion, finely diced
4 medium garlic cloves, minced or pressed
10-12 lg fresh basil leaves
4 sprigs fresh chives
1 ½ T infused champagne vinegar (alternatively red wine vinegar)
Dice tomatoes and cucumber.
Finely diced onion, chives, basil and garlic (using a garlic press is OK, too)
In a lg bowl, combine all ingredients and thoroughly mix.
Allow to stand and marinate for approximately one hour at room temperature.
Toss with your favorite pasta, chill and serve cold.
Serve on a toasted baguette.
Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.