Cherry Tomato, White Balsamic Vinegar And Basil Salad - cooking recipe

Ingredients

2 pints cherry tomatoes
4 tablespoons fresh basil leaves, cut in chiffonade
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground

Preparation

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.