Simple and Refreshing Balsamic Tomato Salad
This Balsamic Tomato Salad is a fresh, colorful twist on a classic, made with sweet multicolor cherry tomatoes, fragrant basil, and a zesty white balsamic vinaigrette with just the right kick of garlic. It’s the perfect side dish for a bright morning toast, summer dinners, picnics, or anytime you crave something light, bright, and bursting with flavor.
Servings: 4 to 6 servings
Calories: 213kcal
Ingredients
- 2 pints grape or cherry tomatoes
- ¼ cup basil chopped (from about 6 to 8 leaves)
- 3 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 cloves garlic minced finely or grated
- 1 tablespoon honey
- ½ cup good olive oil
Instructions
- Wash the tomatoes and cut them in half. Place in a large serving bowl.
- Stack basil leaves, roll them tightly, and slice into thin ribbons (chiffonade). Add to the bowl with tomatoes.
- In a small jar with a lid, add together the white balsamic vinegar, salt, pepper, minced garlic, and honey.
- Add the olive oil, screw on the lid, and shake vigourously to create an emulsion.
- Pour the dressing over the tomatoes and basil. Toss gently to coat.
- Allow the salad to marinate at room temperature for 15-20 minutes before serving to let the flavors develop.
Video
Notes
Notes
* For best flavor, use room temperature tomatoes rather than refrigerated ones.
* This salad can be made up to 2 hours ahead of time and kept at room temperature, but is best served within an hour.
* If you don't have white balsamic vinegar, regular balsamic will work but will darken the appearance of the salad.
Nutrition
Calories: 213kcal | Carbohydrates: 17g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 597mg | Potassium: 595mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2051IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1mg
