6 ripe tomatoes
2 largepackages of fresh basil
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tsp. Frank Davis Vegetable Seasoning
8 oz. shredded Parmesan or other Italian cheese
Slice all the tomatoes in half.
Then cut each half into small wedges.
Then slice the fresh basil into julienne strips.
Then combine the tomatoes and basil in a salad bowl and chill briefly.
Then in a blender or food processor, emulsify the olive oil, the vinegar, the vegetable seasoning, and half of the Parmesan cheese.
When creamy, pour over tomatoes and basil. Sprinkle on the remainder of the cheese as garnish, chill, and serve.
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