This simple tomato salad packs a lot of flavor with its fresh basil and balsamic vinegar reduction. It looks fancy, but is easy to make. You could present this colorful dish as an appetizer or a side salad. And, it has no added oil!

Marissa's Tomato Salad

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• CourseSalad

Servings	Prep Time
6people	15minutes

Cook Time

20minutes

Servings Prep Time 6people 15minutes

Cook Time 20minutes

Marissa's Tomato Salad 1 2 3 4 5 Votes: 5 Rating: 5 You: Rate this recipe! CourseSalad Servings Prep Time 6people 15minutes Cook Time 20minutes Servings Prep Time 6people 15minutes Cook Time 20minutes

Ingredients

Balsamic Reduction

• 1cup balsamic vinegar

Salad

• 1.5lbs tomatoesCampari tomatoes work well
• 1/4cup chopped fresh flat leaf parsley
• 1/3cup chopped fresh basil
• 1tbsp sliced green olives
• 1tbsp sliced Kalamata olives
• 1teaspoon lemon juice
• black pepperto taste
• saltto taste

Servings: people

Units:MetricUS Imperial

Instructions

Balsamic Reduction

1. Pour the vinegar into a small sauce pan.
2. Heat over medium high heat until it comes to a slow boil.
3. Reduce heat to simmer and cook until vinegar comes to desired consistency, stirring often. (This will take 10-15 minutes. Remember that the vinegar will thicken more as it cools).

Salad

1. Slice tomatoes about 1/4 inch thick.
2. Place on a platter so that tomatoes slightly overlap.
3. In a bowl, add chopped parsley, chopped basil, sliced Kalamata olives, and sliced green olives. Add black pepper and lemon juice and stir gently.
4. Distribute the olive mixture evenly over the tomatoes.
5. Drizzle the reduced balsamic vinegar over the top.
6. Sprinkle with salt, if desired.

Recipe Notes

Recipe from ChickpeaandBean.com

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