BR­USCHETTA

Women's Weekly (Malaysia) - - LIVING -

In a bowl, com­bine 4 chopped toma­toes, 1 chopped red onion, 100g crum­bled feta, 2 tb­sps ex­tra vir­gin olive oil, 1 tbsp bal­samic vine­gar and 1 crushed gar­lic clove. Sea­son to taste. Toss through hot pasta with ½ cup picked basil leaves.

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