Recipe by Derf
This is very good alone or in a green salad, adds a wonderful taste and no need for dressing on the salad.
Top Review by GinnyP
Thank you, Dorothy! This is a terrific recipe that has a multitude of uses. I didn't have 'Basil Vinegar', so I used rice vinegar and a couple extra basil leaves. I'll serve this with grilled fish or chicken, mixed in chilled leftover white rice for a rice salad, add a couple ingredients for a make-shift gazpacho-style soup, etc., etc. It's very colorful and different and was my first 'Tomatillo' experience. : )
- 1⁄2 cup halved cherry tomatoes
- 1⁄2 cup halved yellow cherry tomato
- 1 cup quartered tomatillo
- 1⁄3 cup basil vinegar
- 1⁄3 cup water
- 1⁄2 tablespoon kosher salt
- 6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)
- 2 slices lemons, cut in tiny triangles
- 1 clove garlic, smashed
Directions See How It's Made
- Combine the tomatoes and tomatillos in a mixing bowl.
- Put the basil vinegar, water and salt in a saucepan over high heat.
- Bring to a boil, then remove from the heat and set aside to cool.
- Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
- Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
- Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
- Marinate for 2 hours at room temperature before refrigerating.
- Serve chilled, as codiment or add to salad greens.