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Author Notes: A quick and easy tomato salad with a vibrant pesto dressing. Just wanted to subtly also point out that ALL THE TOMATOES WERE GROWN IN MY GARDEN! All organic and pesticide-free. There’s no going back now.
The striking medley of hybrid tomatoes that I've used are more sweet than tart, and the light pungency of the balsamic vinaigrette really accentuates their sweetness. You know, like sprinkling salt on a slice of watermelon? It’s magical. —Kirthana | Theblurrylime
- 300 grams mixed tomatoes (I used cherry, grape, black plum, yellow pear and yellow grape)
- 1 teaspoon pesto
- 1 teaspoon balsamic vinegar
- 1/2 small red onion, finely diced (optional)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sugar
- 5 fresh basil leaves, roughly torn (plus extra for garnish)
- Mozzarella cheese, torn up into bite-sized pieces (optional)
- Freshly ground black pepper
- Pour the balsamic vinegar, olive oil, pesto, pepper, salt, sugar, and torn up basil leaves in a screw-top jar and shake well. Set aside.
- Slice the tomatoes in half and place in a bowl along with the onions. Pour the dressing all over and gently toss them with your fingers making sure not to break up or squish the tomatoes too much. Let the salad stand at room temperature for 10-15 minutes before serving.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper