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. : )
I did the way-simple, raised-in-a-barn version, with red wine vinegar, dried basil and garlic, and only one color of cherry tomatoes, but nonetheless it was lovely and tasty. I'd cut the tomatoes smaller next time, so that you could get a forkful of several types. Probably would be good with some small cubes of a softish white cheese, and would be very nice with Meyer lemons.