Oh, the abosolute wonder of a beautiful, early Saturday, August morning planning delicious and fresh dishes from the bounty  foraged at the weekly Farmer's Market.  You have to get there early before the rest of the foodies converge and reduce the selections to slim pickins.  For this Buscehette, seek out juicy, vine-ripened tomatoes and leafy, fragrant basil. Paired with crisp bagette toasts and a bottle of Cabernet, it will be a perfect Saturday evening on the patio with friends.

• 2 cloves fresh garlic, minced
• 8 medium roma tomatoes, chopped fine
• 1/2 red onion, chopped fine
• 1/2 cup kalmata olives, chopped fine
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 2-3 tablespoons fresh basil, chopped
• Sea salt and fresh ground pepper to taste

Combine all ingredients in bowl and let marinate 1 hour.  Serve with toasted bagette slices.