I’ve been wanting to make this for awhile – now that spring is here, it finally feels appropriate to make fresh tomato and basil salads! We spent a month in Florence, Italy, a couple of years ago, and had a mini kitchen in the place where we stayed. I would go to the Mercato Centrale every week (eh, sometimes three times a week, but who’s counting?) to stock up on fresh fruits, veggies, and herbs. I bought a tiny bottle of good balsamic vinegar, and some good, unfiltered olive oil. Man, I could’ve eaten that by the spoonful.
One of the things I would always make there was a tomato and basil salad, and I always crushed a clove of garlic in it, which made a world of difference. You just want a hint of garlic, not a hit of it! This salad is so tasty, you’ll even want to drink the flavorful tomato broth with the olive oil, white balsamic vinegar, and basil at the bottom. Serve this, bruschetta-style, with a big hunk of bread to sop up the tomato broth, spoon it over fresh greens for a salad, or even over some hot spaghetti tossed with garlic and olive oil. You can use regular balsamic vinegar if you want, but I love white balsamic vinegar for this, because it is more delicate and just accentuates the other ingredients.