Prep 20 mins
Cook 0 mins
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!
- 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
- 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.
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.
This is an easy, flavorful summer salad, which we enjoyed very much. I halved the recipe with great results and used my good white balsamic vinegar. I actually mascerated the ingredients overnight. This was a nice compliment to the soup I made for DH's lunch! Thanks for posting.
Sometimes the best things in life are the simplest things. This was delicious! Even my DD, who hates raw tomatoes, really enjoyed it. I could not find white balsamic vinegar so I went ahead and used my best regular balsamic. I'm not sure if using white balsamic would improve on this wonderful salad, but then I've never had white balsamic vinegar. Made for PAC Fall 2007.