Recipe by KWB
This salad is really simple (and you can probably substitute whatever vinegar you have, making it even more simple) and delicious. I didn't precisely measure my ingredients, so you can start with smaller quantities and make it 'to taste' if you don't have my sour tooth!
Top Review by adopt a greyhound
Loved this for a side dish to our chicken salad. First time finding white balsamic and loved it. I didn't have cherry tomatoes so used regular ones and chilled it for 4 hours then added the basil at the last minute.
- 2 pints cherry tomatoes
- 4 tablespoons fresh basil leaves, cut in chiffonade
- 1⁄4 cup white balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper, freshly ground
Directions See How It's Made
- Slice tomatoes in half and put into a medium sized bowl.
- Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.
- Cut basil leaves into chiffonade (roll leaves together as if making a cigar and run your knife perpendicular through at very thin intervals--the result will be little strips of basil).
- Sprinkle basil over tomatoes, add pepper, toss and serve.
- Notes: I thought that the salad tasted the best after a few hours. The downside is that your basil can turn a little dark. I'd still say it is worth letting the salad mascerate for a couple hours--maybe adding basil leaves in an hour before serving.