For Denise in Michigan, 8/25:

Tomato Feta Salad

2 T. balsamic vinegar
1-1/2 t. minced fresh basil
1/2 t. salt
1/2 c. coarsely chopped sweet onion
1 lb. cherry tomatoes, halved
2 T olive oil
1/4 c. crumbled feta cheese

In bowl, combine vinegar, basil & salt. Add onion; toss to coat.
Let stand for 5 min. Add tomatoes, oil & feta cheese; toss to coat.
Serve w/ slotted spoon.
4 servings. (3/4 c. = 121 calories, 8 mg cholesterol)

Athena in DE (Source: Robert Golus of Greer, SC in Light & Tasty
Magazine)

http://www.nancyskitchen.com