Marinated Tomatoes With Basil and Balsamic Vinegar

Marinated Tomatoes With Basil and Balsamic Vinegar Recipe
Hers's a great tip for this marinated tomato dish - soaking onion slices in ice water before assembling a dish makes them milder. It's a great trick to use for onions that are added to tuna, egg, or chicken salad.


Makes 12 servings

Recipe from

Southern Living

Nutritional Information

Calories 88
Caloriesfromfat 51 %
Fat 5 g
Satfat 0.7 g
Monofat 3.6 g
Polyfat 0.6 g
Protein 0.9 g
Carbohydrate 11 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 108 mg
Calcium 12 mg


1 small red onion, thinly sliced
4 cups ice water
3/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons water
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 to 1 cup chopped fresh basil
6 tomatoes, thinly sliced
Parmesan cheese curls (optional)
French bread (optional)


Combine onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.

Whisk together vinegar, olive oil, 2 tablespoons water, and next 4 ingredients. Stir in basil.

Layer half of tomato slices in a shallow dish. Top with half of onion slices. Drizzle with half of dressing. Repeat with remaining tomato slices, onion slices, and dressing. Cover and chill 30 minutes.

Sprinkle with Parmesan cheese curls, if desired, and serve with bread, if desired. Serve at room temperature.

Note: Recipe may be prepared up to 3 hours ahead.

Per serving (with bread and Parmesan): Calories 203 (36% from fat); Carb 28g; Fiber 2.2; Fat 7.8g; Sodium 414mg.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Vicki Armstrong, Florence, Alabama,

June 2004
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