Tomato Basil Salad

1 container cherry tomatoes (approximately 2 cups)

1 container sunburst tomatoes (approximately 2 cups)
2 tablespoons chopped basil leaves (reserve some for garnish)
1 tablespoon extra virgin olive oil

1/2 tablespoon balsamic vinegar
4 garlic cloves,
grated on a micro plane (if you are mincing, use 2 cloves)
1/2 tsp ground oregano

Run all tomatoes under cool water in a colander to clean.  Slice tomatoes in half lengthwise and place in a medium bowl.  Add salt and toss well to coat.  Add basil (remember to reserve some) and toss to combine.  Allow tomatoes to sit at room temperature for 30 minutes-1 hour and macerate.  The juices from the tomato will become part of our dressing.  Do not skip this step. 

In a small bowl combine garlic, olive oil, balsamic vinegar and oregano.  Whisk lightly to combine.  Pour mixture over tomatoes. 

Toss well to coat the tomatoes evenly.  Garnish with reserved basil.  Serve at room temperature or refrigerate and serve later.

Recipe printed from
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