Mexican Tomato Salad - cooking recipe

Ingredients

9 roma tomatoes, sliced 3/8 \", thick
1/2 fresh jicama, peeled and french fry cut
1 can quartered artichoke heart
3 tablespoons cilantro, chopped
3 tablespoons fresh basil leaves, chopped
1/2 yellow bell pepper, sliced and quartered
1/2 green bell pepper, sliced and quartered
1/2 cup balsamic vinegar
1/3 cup olive oil
1/3 teaspoon ground black pepper
1 1/4 teaspoons salt

Preparation

Combine all vegetables and herbs in a bowl.
Combine vinegar, salt, pepper, and oil.
Pour dressing over vegetables and mix gently.
Allow to marinate 1 1/2 to 2 hours in refrigerator.