Prep 10 mins
Cook 1 hr
This is a great slad for those home growm little beauties! So easy, and is especially lovely when different colour cherry tomatoes are used.
- 1 red onion, peeled and finely chopped
- 1⁄4 cup red wine vinegar
- 2 tablespoons olive oil
- 600 g mixed cherry tomatoes, cut in half
- flaked sea salt
- cracked pepper
- 2 tablespoons basil, finely shredded
- Put onion in a bowl with the vinegar and oil. Toss well and leave to marinate in refrigerator for 1 hour, until flavours blend.
- When marinated, remove from fridge and add tomatoes, salt flakes, and cracked pepper.
- Toss salad and just before serving, sprinkle tomato salad with the basil.
Tis, this is a stunning recipe!!!! It is so easy to make with very few ingredients, but the end result tastes like something youd get in a high-end restaurant! Very, very yummy!
I used organic orange date tomatoes which were so good in this. As per Pat's suggestion I used balsamic vinegar reducing the amount a tad as Im not that much of a vinegar fan. It tasted so good!
THANK YOU SO MUCH for sharing this definite keeper with us! Cant wait to make it again.
Made and reviewed for the Cherry Ripe Cocktails Aussie/NZ Recipe Swap #45 October 2010.
A nice little side to our lunch. Made as written using very sweet white onion and home grown tear drop tomatoes. Was a little concerned about the amount of vinegar as I am not a vinegar person but the sweet onion and the sweet tomato off set the vinegar very nicely. Thanks for the post.
We enjoyed this and must admit I am trying to acquire a taste of vinegar based dishes (especially with salads due to dietary changes) and this was pretty good - I scaled it back to a 1 serve size which was plenty for the DS and I as a side for tonight meal, I think I would prefer to try this with balsamic vinegar though. The cherry tomatoes I used were superb given to me by a girlfriend and were homegrown and vine picked and with the fresh sweet basil from the garden was a good taste to help me with a journey towards the more tartiness of the vinegar. Thank you Tisme, made for Make My Recipe - Edition 11.