4 cups fresh tomatoes
2 bunches of green onions with tops
1/2 tablespoons olive oil
1/2 teaspoon salt
1 cup balsamic vinegar
1/2 teaspoon fresh ground pepper
1 cup chopped fresh basil
1 yellow pepper

Chop tomatoes in small cubes, finely slice the green onion and toss with the chopped basil. Whisk together olive oil, vinegar, salt and pepper. Pour over the salad mixture, let stand at room temperature for two hours or so, marinating. Cut the yellow pepper in half, removing all seeds and pulp. Fill with the salad mixture. Put left over mixture in a small bowl in the center of serving plate with pepper halves on either side. 6 servings.

Per serving (including the marinade) Calories 54, Fat 1.6 gr., Cholesterol 0 mgs., Sodium 194 mgs., Carbohydrate ll gr., Dietary Fiber 2.5 gr. Sugar 7.3 gr. Protein 1.7 gr.