Fresh Tomato & Basil Recipe
w / Balsamic Drizzle
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Ingredients
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Salad
Balsamic Drizzle
Method
Salad
- 1
Prepare tomatoes
Wash tomatoes. For medium/large tomatoes, core and cut into 1/2-inch thick wedges. For cherry/grape tomatoes, halve them. Combine so you have approximately 4 cups total in a large mixing bowl.
- 2
- 3
- 4
Season and toss
Drizzle 2 tablespoons extra-virgin olive oil over the tomatoes, sprinkle 3/4 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Gently toss with a large spoon or your hands to coat evenly, taking care not to crush the tomatoes. Taste and adjust seasoning if needed.
Balsamic Drizzle
- 5
Make balsamic reduction-style drizzle
In a small saucepan, combine 3 tablespoons balsamic vinegar and 1 teaspoon honey (or maple syrup). Warm over medium-low heat until it begins to gently simmer. Reduce heat to low and simmer for 3–5 minutes, stirring occasionally, until the mixture slightly thickens and reduces by about one quarter. Remove from heat.
- 6
Optional glossy finish (quick slurry)
If you want a slightly thicker, glossy drizzle, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. While the balsamic is warm on the stove, whisk in the slurry and simmer 30–60 seconds until it thickens, then remove from heat. Stir in the optional 1/2 teaspoon finely minced garlic now if using, and let cool slightly.
- 7
Cool and drizzle
Let the balsamic drizzle cool for 2 minutes, then spoon or drizzle it in a thin stream over the dressed tomatoes and basil. Start with half the drizzle, toss gently, then add more to taste. Serve immediately.