This is one of my most favorite things in the world.
It takes just minutes to throw together and I can't get enough of it. Especially when I
have fresh basil I can walk outside and cut.
Roast up a little garlic in olive oil, throw it in a bowl with sliced tomatoes,
balsamic vinegar, basil and a little salt and pepper. Done!
(Can a person eat too many tomatoes? Asking for a friend.)
Play around with it. If you like lots of basil...add it. Don't like a lot of balsamic...start with a teaspoon or two and add more if needed. What ever works for you.
Aside from a spoon right out of the bowl, I like to eat it on a tasty slice of toasted bread.
Doesn't get much easier than that.
Linked with Weekend Potluck.
1 tbsp extra virgin olive oil
1 pint red grape tomatoes, halved lengthwise
7 whole basil leaves (chiffonade)
Heat olive oil in a small pan or skillet over medium heat. Add garlic and cook until golden brown, stirring often. Pour oil and garlic into a bowl and let cool a couple of minutes. Add remaining ingredients and stir to mix. Taste for seasoning. You can use it right away but I like to let it sit out for 30-40 minutes or store in the fridge until ready to use. I would bring it back close to room temperature before eating.
Toast up your favorite bread, load it with your tomatoes and serve.
Labels: appetizers, brunch, bruschetta, fingerfood, marinated tomatoes, salad, tomato and basil salad