The balsamic vinegar is what makes this. I did not marinate for this long as I live in the tropics where we have a good 15-20 degrees on most of the rest of the world. A bit of mozzarella and crusty bread rolls go well with this too.
I've never marinated tomatoes before. I used red wine vinegar because I was out of Balsamic, and it made the tomatoes very tender and flavorful! Thanks for the recipe and tips!
My tomatoes were not ripe, so I used 1 1/2 boxes grape tomatoes cut in half and the rest of the recipe. It tasted delicious and looked nice with the grape tomatoes.
I used my heirloom yellow cherry tomatoes, added cubed fresh mozzarella, and used red Hawaiian sea salt, along with a tablespoon of my home made pesto. A KEEPER
great salad, great flavors!
I often make this salad in the summertime, though I confess, I don't let it marinate as long as indicated. The flavors are wonderful.
Super delicious! My 9 year old even loved the dressing. Wanted to dip her bread in it. The garlic was a nice add compared to some other recipes for tomato salad. Thanks!
We loved this. I served it on pasta and with blackened chicken. YUMMMMM! We couldn't get enough. Thanks for sharing. :)
A very good basic recipe to play with. I think you could get good results with a lot less marinating time so don't let that deter you if you need to put dinner on the table in an hour. If you have the time to marinate, adjust seasoning just before serving as flavors meld and change after several hours.