Tomato Basil Salad with Provolone

This wonderful salad, combines a mixture of hot and cold, tender and crunchy, crisp, and soft to create a wonderful combination of textures, flavors and temperatures that are sure to be pleasing to any palate.  Try it as a light main course. It's a winner.

Tomato Basil Salad with Provolone

6 ripe roma tomatos (Plum tomatos) Chopped coarsely
1 small onion sliced thin
6 to 8 large basil leaves, roll together to form a straw and cut into strips.
1/2 cup olive oil
1/4 cup red wine vinegar
optional 1 Tablespoon balsamic vinegar
1 small clove garlic (chopped)
salt & pepper

1 clove of garlic, peeled
1 loaf Italian bread cut into 1 inch thick slices
1/2 lb Provolone

Serves 4 to 6

Pre-heat oven to 400F

Cover cookie sheet with aluminum foil, place slices of Italian bread in a single layer place in hot oven for about 2-4 minutes, please watch closely, you want browned but not burned. When light to medium brown remove, rub with garlic clove, cover with slices of provolone cheese, return to oven,  shut oven off.

Combine: Chopped tomatos, sliced onion, basil strips, olive oil, vinegars, chopped garlic and salt and pepper in a medium bowl, stir gently. Serve over bread when cheese melts.

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