4 Reviews

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.

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SoDakCook September 07, 2009

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.

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Dr. Jenny August 24, 2008

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.

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evelyn/athens March 06, 2007

This was a very refreshing salad...I made as directed but cut back the balsamic to 1/2 cup. I served with crusty wood oven bread...Mmmm, great for sucking up a lot of the wonderful dressing :)

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Stardustannie February 18, 2007
Marinated Tomatoes With Basil and Balsamic Vinegar