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Tomatoes, sweet onions, and cucumbers shine in a balsamic vinaigrette for a cool and refreshing salad. You may serve this over greens if you wish, but it's delicious just as is. Plan ahead for the vegetables to marinate a couple of hours before serving.
Prep Time: 2 hours, 15 minutes
Ingredients:
- 1/4 cup balsamic vinegar
- 1/4 cup sweet red wine (such as Lambrusco)
- 1/8 cup water
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, peeled and forced through a press
- 1/8 teaspoon salt
- Pinch of sugar, optional
- Freshly ground black pepper to taste
- 3 small tomatoes cut into wedges
- 1 medium sweet onion (such as Vidalia), sliced into 1/4-inch thick rings
- 1 cucumber, sliced into 1/4-inch thick rounds
- 6 fresh basil leaves sliced into 1/8-inch ribbons (chiffonade)
- Parmesan cheese for garnish, optional
Preparation:
Make the Vinaigrette:
Whisk together balsamic vinegar, red wine, water, olive oil, Dijon mustard, garlic, sugar (if using), salt, and pepper until combined.
Place tomatoes, onion, cucumber, and basil in a zip-top bag. Cover with vinaigrette. Squeeze out the air from the bag and seal. Toss to coat. Chill in the refrigerator at least two hours.
Sprinkle with grated Parmesan cheese just before serving if desired.
Yield: 6 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Whisk together balsamic vinegar, red wine, water, olive oil, Dijon mustard, garlic, sugar (if using), salt, and pepper until combined.
Place tomatoes, onion, cucumber, and basil in a zip-top bag. Cover with vinaigrette. Squeeze out the air from the bag and seal. Toss to coat. Chill in the refrigerator at least two hours.
Sprinkle with grated Parmesan cheese just before serving if desired.
Yield: 6 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
