Balsamic Tomato Salad
Balsamic Tomato Salad
Omigosh, you guys, it’s TOMATO SEASON! Can you tell I’m excited? Yeah, I know you can get tomatoes in the store all year long. But those pale red, watery tomatoes just aren’t the same as a fresh, ripe tomato from the farmers’ market or, better yet, just picked from the garden. Big, firm, juicy, and bursting with summertime flavor. Mmmm!
These garden gems are so special, I decided they deserved a special recipe to really show them off. Not just a recipe with tomatoes, but a recipe for tomatoes that really made them the star of the show.
To let the fruity flavor of the tomatoes shine through, I decided to serve them in their most basic, untouched form – raw and chopped in a salad. I added only a few little touches that would highlight their flavor rather than cover it up: some olive oil, a little chopped basil, a touch of salt and pepper, and some pungent, crumbled blue cheese to set off that tomato tang. And to top it all off, a light Balsamic glaze that really brings out the brightness of the tomatoes.
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This Balsamic Tomato Salad is tomato season at its very finest. And it doesn’t get any finer than that.
How do I make balsamic reduction?
- Balsamic reduction is simply balsamic vinegar that has been boiled and reduced to a thick syrup like condiment. To make it, take 1 cup of balsamic vinegar and lightly boil over medium high heat until reduced to ¼ or 1/8 cup (depending on how thick you like it) this takes about 25 minutes. Allow it to cool in the refrigerator for 4 hours. It will last up to 2 weeks in the refrigerator. It is tart and sweet and is great on grilled vegetables, fruit and just about anything. If you are running low on time, there are some store bough brands (amazon link) you can buy.
Why not just use regular balsamic vinegar?
- The balsamic reduction adds to the natural sweetness of the tomatoes. Plus, when the water comes out of the tomatoes, it mingles with the thick syrup and dilutes it slightly. If you used straight vinegar it would be too watery, and the flavor would be too diluted.
Can I use a different cheese?
- Yes, cubed fresh mozzarella would be fantastic in this.
Can I use a different type of tomato?
- Yes, cherry tomatoes, beefsteak tomatoes, or just about any tomato will do!
How to make Balsamic Tomato Salad
- Chop tomatoes and add to mixing bowl.
- Add the rest of the ingredients and toss to coat.
- Refrigerate for at an hour before serving. Serve and enjoy.
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TOOLS USED FOR THIS BALSAMIC TOMATO SALAD RECIPE
- Glass Mixing Bowls – These bowls are pre-heated oven, microwave, fridge and freezer safe, and dishwasher safe.
- Measuring Cups and Spoons Set – I love these sets!
Balsamic Tomato Salad
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Ingredients
- 6 large Roma tomatoes
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/3 cup crumbled blue cheese or feta cheese
- ¼ cup Balsamic reduction or store bought balsamic glaze
- 2 tablespoons chopped basil
Instructions
- Chop tomatoes and add to mixing bowl.
- Add the rest of the ingredients and toss to coat.
- Refrigerate for at an hour before serving. Serve and enjoy.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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