Cherry Tomato, White Balsamic Vinegar And Basil Salad

• 2 pints cherry tomatoes
• 4 tablespoons fresh basil leaves, cut in chiffonade
• 1/4 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, freshly ground

1. Slice tomatoes in half and put into a medium sized bowl.
2. Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.
3. Cut basil leaves into chiffonade (roll leaves together as if making a cigar and run your knife perpendicular through at very thin intervals--the result will be little strips of basil).
4. Sprinkle basil over tomatoes, add pepper, toss and serve.
5. Notes: I thought that the salad tasted the best after a few hours. The downside is that your basil can turn a little dark. I'd still say it is worth letting the salad mascerate for a couple hours--maybe adding basil leaves in an hour before serving.

tomatoes, fresh basil, white balsamic vinegar, extra virgin olive oil, salt, pepper

Taken from www.food.com/recipe/cherry-tomato-white-balsamic-vinegar-and-basil-salad-242051 (may not work)