Everywhere I look, blog posts are popping up about using up tomatoes from the summer harvest. While I have canned tomatoes this summer and would love to make homemade marinara, sometimes a light snack is all I want from this tangy summer fruit. Heirloom tomatoes combined with high quality olive oil and balsamic vinegar, mixed with a few pinches of fresh basil, hit the spot for a classic appetizer.
The ingredients for this dish are so simple they barely require a recipe. You can adjust the quantity for however many people you want to serve.
Mini Heirloom Tomatoes and Dressing – Serves 2 as a side dish
Prep time: 5 minutes (no cooking)
Two handfuls miniature heirloom tomatoes (about 1 cup)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
several leaves fresh basil
fresh cracked pepper
Wash and dry tomatoes, then halve or quarter as desired. Chiffonade the basil (we’re getting real classy) by stacking several leaves, rolling them up, then cutting thin strips. Add basil to a small bowl with olive oil and vinegar, then add tomatoes and toss til evenly dressed. You’ll have a little extra dressing sitting at the bottom- more tomatoes, anyone?