Cherry Tomato, White Balsamic Vinegar and Basil Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This salad is really simple (and you can probably substitute whatever vinegar you have, making it even more simple) and delicious. I didn't precisely measure my ingredients, so you can start with smaller quantities and make it 'to taste' if you don't have my sour tooth! Ingredients:
2 pints cherry tomatoes |
4 tablespoons fresh basil leaves, cut in chiffonade |
1/4 cup white balsamic vinegar |
1/4 cup extra virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper, freshly ground |
Directions:
1. Slice tomatoes in half and put into a medium sized bowl.
2. Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.
3. 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).
4. Sprinkle basil over tomatoes, add pepper, toss and serve.
5. 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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