It was a great day for a tomato, basil and avocado salad for lunch.
The tomato at the base of the salad is a Cherokee Purple, my favorite heirloom tomato.
It is a very beautiful and meaty tomato. Yummy!
I also thought it was a good day to make some herbal vinegar because I had some extra cinnamon basil and purple basil. I added parsley, tarragon, chives and oregano to the mix.
Sterilize a quart jar for 10 minutes with boiling water, then add your herbs and white wine vinegar or red wine vinegar. I would not use white distilled vinegar. Only use that kind of vinegar for cleaning. I also would not use apple cider vinegar either.