Last night we had some vine ripe tomatoes to use up. Since there was basil and mozzerella in our main dish, I decided to try a different flavor than the traditional Caprese salad.
This salad is simple and has some wonderful sweet and salty notes.
Balsamic Tomato Salad
3-4 sliced ripe tomatoes
Chopped kalamata olives
1/4 cup balsamic vinegar
2 tbs pine nuts
1. Arrange the sliced tomatoes on a plate.
2. Toast the pine nuts in a hot pan for 2-3 minutes or until golden brown. Stir often so they do not burn. Remove from heat a minute before they will be done, since the pan will throw residual heat.
3. Heat balsamic vinegar in a saucepan, and stir constantly over medium high heat until reduce into a syrup; about 5 minutes. Stir constantly to avoid burning.
4. Drizzle balsamic glaze over tomatoes, top with olives and pine nuts.
Let me know what you guys think!
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2 Comments Add yours
Yum! Those tomatoes look so delicious. Love that they were on the vine. Check out my tomato salad if you get a chance…http://huntershealthykitchen.com/2014/08/19/tomato-mozzarella-and-basil-salad/
Looks awesome. Those sungold cherry tomatoes are the bomb!