Marinated Tomatoes With Basil and Balsamic Vinegar

READY IN: 50mins
Recipe by Sharon123

Fresh flavor with little effort, perfect for summer! Adapted from Southern Living magazine. Cook time is chill time.

Top Review by SoDakCook

I took this dish to a fish fry a couple of nights ago and came home with an empty bowl. It really got rave reviews. I only used 1/2 cup of the vinegar, as I don't care for it when it is too strong. I used a pomegranite/balsamic vinegar that I had on hand and that worked out fine. I also added about a quarter pound of real mozzarella cubed on top. Very good use of seasonal fresh tomatoes and I think it would be very good with those little grape tomatoes for something different in the winter.

Ingredients Nutrition

Directions

  1. Mix onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
  2. Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
  3. Layer half of the tomato slices in a shallow dish. Top with half of the onion slices. Drizzle with half of the dressing. Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes.
  4. Sprinkle with Parmesan curls, if using, and serve with French bread. Serve at room temperature.

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