9 Reviews

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.

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Missy Wombat January 31, 2003

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!

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starlight17_12979236 September 13, 2011

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.

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dmor6 June 13, 2010

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

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Chef Smig52 October 06, 2008

great salad, great flavors!

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haras00 September 25, 2006

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.

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iris5555 August 10, 2005

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!

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Pam-I-Am August 09, 2005

We loved this. I served it on pasta and with blackened chicken. YUMMMMM! We couldn't get enough. Thanks for sharing. :)

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scnorman August 16, 2004

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.

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sugarpea August 19, 2003
Tomato Basil Salad