What are you up to this Labor Day Weekend? I was ready for a quiet weekend at home so we are doing just that! Usually holidays mean lots of cooking because around here that is what we love to do. Honestly if we could have 30-75 people over for dinner every weekend we would be happy people! One time Jonathan even suggested I get out the phone book and start calling around and see what strangers might want to come to dinner. We never did do that but I was tempted. I started a cooking blog instead!
Since none of the above entertaining is happening I decided to do some low key food today. I have been making this crazy, amazing Balsamic Cherry Tomato Salad ever since my tomatoes came on this summer and it has been a hit every time. Everybody loves the fresh garden flavors dressed simply with a little reduced balsamic vinegar. I keep that ingredient on hand, so this salad comes together for me in less than 15 minutes.
Are you new to reducing balsamic vinegar? Here is what you need to know: Read the ingredients. It should have grape must and red wine vinegar in it. If it has something else, put the bottle down and walk away. Just do it. You do not need caramel color or anything else. I buy the Kirkland brand at Costco. It gives me a lot of bang for my buck and the quality is high. I like to fancy it up for cooking by reducing it. This takes my $10 bottle of vinegar and makes it taste like a $100 bottle! The bottom line is buy a good bottle and put a little time into it. If you have never done this check out this tutorial from Instructables. It is pretty funny and you will be amazed how easy they make it.
Whatever you are doing over the holiday weekend, I hope you get a chance to put your feet up and enjoy this yummy salad while the garden is still overflowing with produce. Eat it out on the patio and watch the sun set tonight.
- 2 cups cherry tomatoes cut into halves or quarters
- ¼ of a sweet onion thinly sliced
- balsamic vinegar reduction
- handful of basil leaves
- fresh ground black pepper to taste
- salt to taste
- Cover the sliced onions with a few splashes of the vinegar reduction. They should be covered but not much more. Toss to coat and leave them to soak for about 10 minutes until you are done with the tomatoes and basil.
- Cut up the cherry tomatoes. Slice the basil into thin strips across the wide part of the leaf. Put tomatoes and basil into a serving bowl.
- Drain the onions and add to the serving bowl. Season with salt and pepper. Mix gently and taste for salt. Serve immediately.
- Leftovers are OK for a day or two. After that they start to break down.
The tomatoes pictures are the Sungold variety. They mature quickly, have great flavor and are a fun pop-able vegetable for kiddos. You can easily grow these in a pot on a deck or patio.
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