Ingredients:

  • 2 lbs (900g) assorted ripe tomatoes
  • 1/2 cup (70g) thinly sliced red onion
  • 1/4 cup (15g) fresh basil leaves
  • 4 oz (115g) fresh mozzarella cheese (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon (3g) sea salt
  • 1/4 teaspoon (1g) freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 1/2 cup (120ml) balsamic vinegar
  • 1 tablespoon (15g) brown sugar or honey

Instructions:

  1. Whisk together olive oil, balsamic vinegar, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes (if using) in a large bowl.
  2. Slice or quarter the tomatoes and thinly slice the red onion.
  3. Add the tomatoes and red onion to the marinade. Gently toss to coat. Cover and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.
  4. In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a simmer over medium heat. Reduce heat to low and simmer gently for about 5 minutes, or until the glaze has thickened slightly. Let cool slightly.
  5. Just before serving, gently toss in the fresh basil and mozzarella (if using).
  6. Arrange the salad on a platter or individual plates. Drizzle generously with the balsamic glaze. Serve immediately.