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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Dreaming of summer tomatoes - this recipe has me expanding my grape, fig & cherry tomato plans to include blacks & greens among the reds, pinks, whites, yellows & oranges. I love growing those lil buggers - they are so resilient & fruitful! Uncovered in The Washington Post whose food editors adapted it from chef Cathal Armstrong of Restaurant Eve in Old Town Alexandria. The recipe initially called for 6 grinds of black pepper... seriously, LOL! Allow for an hour to chill - recipe called for up to 4 hours but that may alter fresh garden cherry tomatoes in an ungood way. Won't matter for store bought. Ingredients:
2 pints cherry tomatoes, halved through the stem ends (preferably a mix of red, yellow, orange, black, green) |
1/4 cup basil leaves, chopped |
2 shallots, shaved (about 3/4 cup) |
2 tablespoons extra virgin olive oil |
1 tablespoon balsamic vinegar |
1 teaspoon sea salt |
black pepper, to taste |
1 teaspoon sugar (optional) |
Directions:
1. Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.
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