Every year I am astounded by our basil crop. And, by “our,” I mean Thom’s basil crop. Balsamic Tomato Salad may be my creation, but the real star of the show is Thom’s basil. Year after year he grows the best basil. So much of it, in fact, that we wind up not using as much as we should. Looking back through my recipes, I have only two basil recipes that stand out: Basil Pesto (SO SO GOOD) and Basil Sorbet (an interesting but SUPER refreshing use of this voracious herb).
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Definitely let this balsamic tomato salad marinate at least an hour before serving. The flavors meld so nicely and the mozzarella softens to just the most lovely texture and soaks up all that balsamic goodness!
Balsamic Tomato Salad
This delicious tomato salad has all my favorite summer ingredients: red onions, fresh garlic, basil and mozzarella. I’m new to the tomato game. Did you know I wouldn’t touch them when I was a kid? I really do believe that giving up meat had opened my pallete and enabled me to experience vegetables in a whole new way. Now, mushrooms, on the other hand. No way. Still. ha!
These tri-colored cherry tomatoes are perfect for the balsamic tomato salad. They’re tiny and bursting with flavor. I couldn’t help but pop a few into my mouth while I was prepping the salad.
Also new to me: balsamic dressing. It couldn’t be any simpler to make but the taste is divine. Literally, I was sneaking more spoonfuls of this dressing into my mouth.
The mozzarella shines in this, too. It becomes so buttery, balsamic-y soft and practically melts in your mouth.
I could go on and on but I’ll stop and give you the recipe so you can see for yourself!
- 1 pint cherry tomatoes, halved
- ¼ cup basil chiffronade
- ¼ cup red onion, finely chopped
- 2 cloves garlic, minced
- 3 ounces mozzarella, cubed
- 2 tablespoons olive oil
- ¼ cup balsamic vinegar
- Combine the first five ingredients. Set aside.
- Pour balsamic vinegar into a jar with a lid.
- Slowly whisk in olive oil, whisk until incorporated.
- Place lid on jar and tighten.
- Shake dressing mixture until well combined.
- Pour over tomato salad.
- Cover and refrigerate 1 hour.
- Serve & Enjoy!!
Tools you may need to make Balsamic Tomato Salad
- Garlic Press: Sometimes I just don’t want to get my hands a sticky mess while trying to mince garlic. Thom’s Zyliss Garlic Press is a workhorse and he’s had it for 20+ years. It’s what we use in our kitchen. If I were to buy a new one, I’d get the OXO Good Grips Soft-Handled Garlic Press because my hands are getting weak and they cramp from squeezing.
- OXO Softworks Little Salad and Herb Spinner makes drying that basil haul so quick and easy.
- An assortment of whisks in different sizes: great for whisking in mason jars!
You’ll definitely want seconds!
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