“This is a great slad for those home growm little beauties!
So easy, and is especially lovely when different colour cherry tomatoes are used.”
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
-
1
red onion, peeled and finely chopped
-
1⁄4
cup red wine vinegar
-
2
tablespoons olive oil
-
600
g mixed cherry tomatoes, cut in half
-
flaked sea salt
-
cracked pepper
-
2
tablespoons basil, finely shredded
directions
- Put onion in a bowl with the vinegar and oil. Toss well and leave to marinate in refrigerator for 1 hour, until flavours blend.
- When marinated, remove from fridge and add tomatoes, salt flakes, and cracked pepper.
- Toss salad and just before serving, sprinkle tomato salad with the basil.
- Serve.
Questions & Replies
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-
A nice little side to our lunch. Made as written using very sweet white onion and home grown tear drop tomatoes. Was a little concerned about the amount of vinegar as I am not a vinegar person but the sweet onion and the sweet tomato off set the vinegar very nicely. Thanks for the post.
We enjoyed this and must admit I am trying to acquire a taste of vinegar based dishes (especially with salads due to dietary changes) and this was pretty good – I scaled it back to a 1 serve size which was plenty for the DS and I as a side for tonight meal, I think I would prefer to try this with balsamic vinegar though. The cherry tomatoes I used were superb given to me by a girlfriend and were homegrown and vine picked and with the fresh sweet basil from the garden was a good taste to help me with a journey towards the more tartiness of the vinegar. Thank you Tisme, made for Make My Recipe – Edition 11.
What a fantastic way to use cherry tomatoes! I had an abundance to use from my garden and this recipe was perfect. The flavoring of the marinade is lovely and complements the tomato salad perfectly. Simple to make and truly satisfying. ~Made for the Sept. Aussie/NZ Swap~
The flavor is awesome on this salad! I let the tomatoes marinate for one hour and then served it on a lettuce leaf. This salad goes well with any entree. Thanks Tisme for sharing this recipe!
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