Braden Family Cookbook
Cut tomatoes into wedges;
cut cheese into ½ inch cubes. Toss
tomato, cheese, vinegar, olive oil, soy, garlic and basil in a big bowl.
Cover and let chill for at least 30 minutes.
Serve over greens and pass
the fresh ground or cracked pepper.
Great with good quality
French or Italian bread. Pinot Gris
or a Sauvignon Blanc are good wine selections to pair with the acid in the
tomatoes and the vinegar.