Balsamic Dressed Tomatoes

This is a very simple salad but so delicious. It is perfect for late summer and early fall, when tomatoes are still in season. I have sometimes layered thinly sliced cucumbers as well.



  • 2 lb. tomatoes, sliced
  • 1 bunch basil leaves, chopped or torn into small pieces


  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • salt and pepper to taste

*If you are pressed for time, any bottled Balsamic Vinaigrette can be substituted.


Layer sliced tomatoes in a single layer or slightly overlapping. Add a layer of basil then drizzle with a small amount of dressing. Continue layering tomatoes, basil and dressing until you have used up all the tomatoes. Reserve any additional dressing for another use (if you have leftover basil, you might just want to toss it into the extra dressing. Yum!).

Refrigerate for at least an hour, or as long as overnight. The longer you let it sit, the more flavorful the tomatoes will be but they will also get softer and the salad will get "soupy" over time. If you prefer firm tomatoes, use less time in the fridge. When serving, use a slotted spoon to extract the tomatoes from the dressing.


This goes great with grilled foods and steak.

By jess

Anonymous Flag
October 6, 20100 found this helpful

A woman after my own heart ;-) Thanks Jess!

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October 7, 20100 found this helpful

Just a suggestion - my daughter makes a very similar recipe and then at serving time, she sprinkles either bleu Cheese crumbles or Feta Cheese crumbles and it makes this even more awesome. Thanks Deeli for the recipe, mine never comes out like hers does.

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