This tomato salad with basil, sweet onions, and reduced balsamic vinegar is easy, healthy, and beautiful. Everybody wants seconds all summer long.
I have been making this crazy, amazing Balsamic Cherry Tomato Salad ever since my tomatoes came on this summer and it has been a hit every time. Everybody loves the fresh garden flavors dressed simply with a little reduced balsamic vinegar. I keep that ingredient on hand, so this salad comes together for me in less than 15 minutes.
Reducing Balsamic Vinegar for Tomato Salad
Are you new to reducing balsamic vinegar? Here is what you need to know: Read the ingredients. It should have grape must and red wine vinegar in it. If it has something else, put the bottle down and walk away. Just do it. You do not need caramel color or anything else. I buy the Kirkland brand at Costco. It gives me a lot of bang for my buck and the quality is high. I like to fancy it up for cooking by reducing it. This takes my $10 bottle of vinegar and makes it taste like a $100 bottle! The bottom line is buy a good bottle and put a little time into it. If you have never done this check out this tutorial from Instructables. It is pretty funny and you will be amazed how easy they make it.
Whatever you are doing over the holiday weekend, I hope you get a chance to put your feet up and enjoy this yummy salad while the garden is still overflowing with produce. Eat it out on the patio and watch the sun set tonight.
Balsamic Cherry Tomato Salad
- 2 cups cherry tomatoes cut into halves or quarters
- 1/4 sweet onion thinly sliced
- balsamic vinegar reduction
- handful of basil leaves
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt to taste
- Cover the sliced onions with a few splashes of the vinegar reduction. They should be covered but not much more. Toss to coat and leave them to soak for about 10 minutes until you are done with the tomatoes and basil.
- Cut up the cherry tomatoes. Slice the basil into thin strips across the wide part of the leaf. Put tomatoes and basil into a serving bowl.
- Drain the onions and add to the serving bowl. Season with salt and pepper. Mix gently and taste for salt. Serve immediately.
- Leftovers are OK for a day or two. After that they start to break down.