Ingredients:

  • 2 lbs cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced into half-moons
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/2 tsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1/4 tsp cracked black pepper
  • 1/8 tsp salt

Instructions:

  1. Place the halved cherry tomatoes in a bowl and sprinkle with 1/2 tsp kosher salt. Toss gently and let sit for 15–30 minutes to macerate and remove excess water.
  2. In a mason jar or small bowl, combine the olive oil, balsamic vinegar, minced garlic, honey, black pepper, and 1/8 tsp salt. Shake vigorously for 30 seconds or whisk until the mixture is thickened and emulsified.
  3. Drain any excess liquid from the macerated tomatoes. Add the sliced red onions to the bowl.
  4. Pour the balsamic dressing over the tomatoes and onions, folding gently with a spatula.
  5. Fold in the fresh basil chiffonade at the very end to maintain color and fragrance.