Cherry Tomato, White Balsamic Vinegar And Basil Salad

1. 1

   Slice tomatoes in half and put into a medium sized bowl.

2. 2

   Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.

3. 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. 4

   Sprinkle basil over tomatoes, add pepper, toss and serve.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.