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Prep 20 mins
Cook 30 mins
Fresh flavor with little effort, perfect for summer! Adapted from Southern Living magazine. Cook time is chill time.
- 1 small red onion, thinly sliced
- 4 cups ice water
- 1⁄2-3⁄4 cup balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons water
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 garlic cloves, minced
- 1⁄2 cup fresh basil, chopped
- 1⁄2 cup fresh flat leaf parsley, chopped
- 6 tomatoes, thinly sliced
- parmesan cheese, curls (optional)
- French bread (optional)
- Mix onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
- Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
- 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.
- Sprinkle with Parmesan curls, if using, and serve with French bread. Serve at room temperature.
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. I 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.
I am able to get good cherry tomatoes here in winter and that's what I went with. The dressing is beyond wonderful. This is one of those simple dishes that really go beyond 5 stars for me. Can't wait to make this in summer with vine-ripened tomatoes.