Today's Tomato Basil Salad with Balsamic Drizzle is so simple to make that you will be tempted to make it often this summer.
You can eat this dish as a side
salad or on top of grilled fish, chicken, or beef. If you cut the tomatoes a bit smaller than I did here, it's even great on top of crusty garlicky bread as a bruschetta.
I used three types of tomatoes in this dish (yellow, heirloom and roma
red). Of course it would be just as delicious with simple red tomatoes
or grape tomatoes that have been cut in half.
It's a great dish to jazz up any meal or enjoy for Meatless Monday.
Ingredients:
2lbs of ripe tomatoes cut into chunks
small handful of basil torn
salt and black pepper ( to taste)
Balsamic Drizzle
1 cup Balsamic Vinegar
2 Tbs of brown sugar (substitute splenda for low-carb)
Directions:
To make the Balsamic Drizzle: In a saucepan simmer the balsamic vinegar and brown sugar on medium-high heat for about 10 minutes until it is thickens enough to coat the back of a spoon.
Ingredients:
2lbs of ripe tomatoes cut into chunks
small handful of basil torn
salt and black pepper ( to taste)
Balsamic Drizzle
1 cup Balsamic Vinegar
2 Tbs of brown sugar (substitute splenda for low-carb)
Directions:
To make the Balsamic Drizzle: In a saucepan simmer the balsamic vinegar and brown sugar on medium-high heat for about 10 minutes until it is thickens enough to coat the back of a spoon.
To make the Salad: Wash and cut
tomatoes. Season tomatoes with salt and black pepper to taste. Place
tomatoes on platter or bowl and tear basil leaves on top. Then drizzle
with as much balsamic drizzle as you like. Serve chilled or at room
temperature. I like to let the tomatoes sit for about 1 hour to
develop and absorb more flavor.
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