Cherry Tomato, White Balsamic Vinegar and Basil Salad
- Ready In:
- Slice tomatoes in half and put into a medium sized bowl.
- Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.
- Cut basil leaves into chiffonade (roll leaves together as if making a cigar and run your knife perpendicular through at very thin intervals--the result will be little strips of basil).
- Sprinkle basil over tomatoes, add pepper, toss and serve.
- Notes: I thought that the salad tasted the best after a few hours. The downside is that your basil can turn a little dark. I'd still say it is worth letting the salad mascerate for a couple hours--maybe adding basil leaves in an hour before serving.
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Sometimes the best things in life are the simplest things. This was delicious! Even my DD, who hates raw tomatoes, really enjoyed it. I could not find white balsamic vinegar so I went ahead and used my best regular balsamic. I'm not sure if using white balsamic would improve on this wonderful salad, but then I've never had white balsamic vinegar. Made for PAC Fall 2007.
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Back in the US after 10 years abroad. Good to be home and have good access to more familiar ingredients, however, I also loved all that I learned in my beloved adoptive country of Macedonia. I also had the privilege of running an American style bakery during my last 3 years in Skopje. Baking is my addiction, but I do love all sorts of cooking. My husband recently ended his 15 year low-carb lifestyle, so we are both busy packing on the pounds and being able to eat forbidden foods together now! Love it (but not how snug my pants are!).