Ingredients
-
1
-
4
-
1/2 - 3/4
-
1/4
-
2
-
2
-
1/2
-
1/2
-
2
-
1/2
-
1/2
-
6
-
-
-
Directions
Marinated Tomatoes With Basil and Balsamic Vinegar, Fresh flavor with little effort, perfect for summer! Adapted from Southern Living magazine Cook time is chill time , I took this dish to a fish fry a couple of nights ago and came home with an empty bowl It really got rave reviews I only used 1/2 cup of the vinegar, as I don’t care for it when it is too strong used a pomegranite/balsamic vinegar that I had on hand and that worked out fine I also added about a quarter pound of real mozzarella cubed on top Very good use of seasonal fresh tomatoes and I think it would be very good with those little grape tomatoes for something different in the winter , This tomato salad is bursting with flavor I just picked my first vine-ripened tomatoes of the season yesterday (about 8 small ones) and I ran in to make this salad to accompany our dinner Soaking the red onions made their flavor more subtle, so they did not overpower the dish Loved the balsamic tang I served over sliced sourdough bread because that is what I had on hand, but definitely I recommend a thick, crusty bread as specified in the recipe or the sauce can make it soggy (I didnt let it get too soggy though– I devoured it so fast!!!) Definitely do the fresh parm cheese curls They’re yummy Thanks, Sharon I would definitely make this one again
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Steps
|
1
Done
|
Mix Onion Slices and 4 Cups Ice Water in a Large Bowl; Let Stand 30 Minutes. Drain and Pat Dry With Paper Towels. |
|
2
Done
|
Whisk Together Vinegar, Olive Oil, 2 Tbls. Water, Sugar, Salt, Pepper and Garlic. Stir in Basil and Parsley. |
|
3
Done
|
Layer Half of the Tomato Slices in a Shallow Dish. Top With Half of the Onion Slices. Drizzle With Half of the Dressing. Repeat With Remaining Tomato Slices, Onion Slices and Dressing. Cover and Refrigerate 30 Minutes. |
|
4
Done
|
Sprinkle With Parmesan Curls, If Using, and Serve With French Bread. Serve at Room Temperature. |
