Cherrytomatowhitebalsamicvinegarandbasilsalad Recipes
CHERRY TOMATO, WHITE BALSAMIC VINEGAR AND BASIL SALAD
This salad is really simple (and you can probably substitute whatever vinegar you have, making it even more simple) and delicious. I didn't precisely measure my ingredients, so you can start with smaller quantities and make it 'to taste' if you don't have my sour tooth!
Provided by KWB5015
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Slice tomatoes in half and put into a medium sized bowl.
- Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.
- Cut basil leaves into chiffonade (roll leaves together as if making a cigar and run your knife perpendicular through at very thin intervals--the result will be little strips of basil).
- Sprinkle basil over tomatoes, add pepper, toss and serve.
- Notes: I thought that the salad tasted the best after a few hours. The downside is that your basil can turn a little dark. I'd still say it is worth letting the salad mascerate for a couple hours--maybe adding basil leaves in an hour before serving.
Nutrition Facts : Calories 73.8, Fat 6.9, SaturatedFat 1, Sodium 149.3, Carbohydrate 3, Fiber 0.9, Sugar 2, Protein 0.7
RICE, CHERRY TOMATO, AND BASIL SALAD
Make and share this Rice, Cherry Tomato, and Basil Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of lightly salted water to a boil over high heat.
- Add in the rice and cook, uncovered, until the rice is tender, about 20 minutes; drain in a large wire sieve and rinse under cold water; drain again.
- Transfer rice to a large bowl; add in cherry tomatoes.
- Whisk the vinegar, salt, and red pepper flakes in a small bowl.
- Gradually whisk in the oil; pour approximately 2/3 of the dressing over the rice.
- Add in the basil and mix.
- Separately cover and refrigerate the salad and remaining dressing for at least 2 hours or overnight.
- 30 minutes before ready to serve, remove the salad from the refrigerator and let stand to remove the chill and soften the rice.
- Add enough of the reserved dressing to moisten the salad.
- Serve garnished with chopped basil.
Nutrition Facts : Calories 335.1, Fat 18.4, SaturatedFat 2.6, Sodium 149.9, Carbohydrate 38.5, Fiber 1.1, Sugar 1.1, Protein 3.6
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