Ingredients

butter Lettuce - 1 head

baby heirloom tomatoes - 2 cups

diced sundried tomatoes - .25 cup

shreded basil - .50 cup

kalamata olives - .25 cup

grated garlic clove

balsamic vinegar - 4 tablespoons

e.v.o. - 2 tablespoons

Well, it doesn't get much easier than this!  Whether you are serving these up as delicious gluten free and vegan friendly appetizers or creating a nice side to have at home - you are sure to be satisfied. 

Directions:

Carefully separate lettuce cups and wash carefully (they're fragile).  Dry cups and set aside. Slice baby tomatoes in half.  In a small mixing bowl, combine baby tomatoes, grated garlic clove, sundried tomatoes, basil & olives. Add vinegar and e.v.o. - toss well.

Fill each lettuce cup with mixture...

If you'd like an extra pow for a non-vegan crowd, add grated asiago cheese to finish.

Appetizers for 8

Prep Time, 15 minutes.