I grow a lot of tomatoes. Too many tomatoes, really. I grow enough to sell with plenty left over to force upon my family and friends at every gathering, and I’m still left with more than my household cares to eat. Maybe it’s an obsession, but I firmly believe that it’s far better to have (way) too many tomatoes than not enough. The challenge is, of course, to be creative enough that our excess doesn’t go to waste and that my family doesn’t groan when tomatoes are on the menu.
The De Nigris White Eagle Balsamic Vinegar, perfect for cold salads, really elevates the humble garden tomatoes in this recipe into something special. Fancy enough to serve with filet mignon, yet simple enough for a tasty sandwich side, balsamic tomato salad adds a bright, fresh flavor to any meal.
Make this salad at least an hour ahead of time to allow plenty of time for the flavors to marinate together. You can also make this salad the night before, or just keep a batch in the fridge for a few days for a quick side item.
Balsamic Tomato Salad
- 1 pint cherry tomatoes, sliced in half
- 2 tablespoons olive oil
- ¼ cup De Nigris White Eagle Balsamic Vinegar
- 1 clove minced garlic
- ¼ cup chopped fresh basil
- ¼ cup finely chopped white onion
- salt and pepper to taste
Toss all ingredients together and allow to marinate in the refrigerator at least one hour before serving.