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sugarsalted.com

Summer tomato salad with balsamic red onion

Quick to make and very flavorful. Perfect pairing for cheese, grilled vegetables or as a burger topping. 
Prep 10 minutes
Total Time 10 minutes
Servings 2

Ingredients 

  • 3 tablespoons white balsamic vinegar
  • 1/2 teaspoon fine sea salt
  • 1 small red onion thinly sliced
  • 2 large heirloom tomatoes
  • a handful of cherry and plum tomatoes
  • 2 tablespoons olive oil
  • a small handful of fresh basil
  • sea salt flakes

Instructions

  • Whisk vinegar and salt in a medium bowl. Add onion and toss to combine. Let stand while you prepare tomatoes. Slice the heirloom tomatoes into disks. Slice cherry and plum tomatoes into wedges. 
  • Take a large serving plate or a shallow bowl and arrange the heirloom tomatoes on the bottom, they can overlap a bit. Top with 1/2 of the the onion-vinegar mix. Add tomato wedges, then top with the rest of onions and vinegar.
  • Drizzle with olive oil, sprinkle with salt flakes and basil leaves. Serve immediately.

Notes

  • You can store leftover salad in the refrigerator and eat within 1 day. It won't look as pretty anymore but it will still taste good enough, especially if you eat it with roasted vegetables or in a sandwich. 
  • You can use red wine vinegar in place of white balsamic. And shallots in place of red onions.