Ingredients
2 to 3 ripe beefsteak tomatoes, sliced
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| This is solo |
1⁄2-3⁄4 cup balsamic vinegar
1⁄4 cup extra virgin olive oil
2 tablespoons water
2 teaspoons sugar
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 garlic cloves, minced
1⁄2 cup fresh basil, chopped
1⁄2 cup fresh flat leaf parsley, chopped
2 teaspoons olive oil
Salt and ground black pepper
1 small red onion, thinly sliced
4 cups ice water
1⁄2-3⁄4 cup balsamic vinegar
1⁄4 cup extra virgin olive oil
2 tablespoons water
2 teaspoons sugar
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 garlic cloves, minced
1⁄2 cup fresh basil, chopped
1⁄2 cup fresh flat leaf parsley, chopped
6 tomatoes, thinly sliced
Directions:
Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
Layer half of the tomato slices in a shallow dish. Drizzle with half of the dressing.
Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes.
Then arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.
