May 23, 2009

Tomatoes and Onions Drizzled with Olive Oil and Vinegar

Almost every woman from the age of 20 on up to Great-Grandma that I know makes this 'salad' in one way, shape or form. No recipe needed and typically none used but sometimes you have to see it in print to 'remind' you of how fresh and well, heavenly this dish is on a warm summer night! The best produce to use is straight from your garden but a farmer's market or yes, even the grocery store will do. The flavor? Terrific. The ease of preparation? You can't beat it!

Basically just drizzle fresh sliced tomatoes and onions with balsamic vinegar and a little olive oil, followed by a sprinkle of salt, pepper, sugar and fresh basil. If you are brand new to this 'recipe' (cough cough) then this written version I found at Southern Living will get you started.

Tomatoes and Onions Drizzled with Olive Oil and Vinegar

1/4 cup extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper
4 large tomatoes, thinly sliced
1 medium-size sweet onion, thinly sliced
1/4 cup chopped fresh basil

Whisk together first 5 ingredients in a large bowl. Arrange tomato and onion slices in rows in a serving dish. Sprinkle with chopped basil, and drizzle evenly with marinade. Cover and let stand at room temperature for at least 2 hours. Serve with a slotted spoon.Print Friendly and PDF