Best Tomato Basil Balsamic Vinaigrette Recipes

Maui Onion Tomato Salad with Pancetta and Basil Balsamic Vinaigrette image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
1 ounce pancetta, diced
1/4 teaspoon finely minced garlic
1/4 teaspoon finely minced shallot
1/4 cup balsamic vinegar
6 large basil leaves, julienned
3 Maui onions, julienned
6 large rip Kula beefsteak tomatoes
6 cups washed and torn baby mixed greens
6 sprigs fresh basil, for garnish

Steps:

Make vinaigrette: heat the olive oil in a large saute pan and saute the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.
Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Try and keep the slices in order!
To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add another layer of the greens (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig.

Tomato Basil Salad w/Balsamic Vinaigrette - Pioneer Woman Recipe - (4.4/5) image

Provided by lindaauman

Number Of Ingredients 8

6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Steps:

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

Tomato & Basil Balsamic Vinaigrette image

Provided by Rose Mary Mogan

Time 25m

Number Of Ingredients 11

3/4 c pre washed baby spinach leaves
3 large tomatoes, cored & sliced thin
6 slice mozzarella cheese slices quartered
4 Tbsp olive oil or canola oil
1 Tbsp snipped fresh basil, chopped finely
1 Tbsp green onion tops, chopped for garnish
3 Tbsp balsamic vinegar
2 Tbsp apple cider vinegar
1/2 tsp sugar (my addition) optional
3 clove garlic minced
1/8 tsp steak seasoning

Steps:

1. Wash and core tomatoes and slice thin. Line outer edge of serving platter with baby spinach leaves, reserving a few to go between each row of sliced tomatoes.
2. Arrange the tomato & cheese slices in a pattern of your choice, I sort of alternated the cheese & tomatoes adding a slice of cheese between each tomato slice. Add the chopped green onion tops.
3. I lightly sprinkled the steak seasoning over the platter. Then I mixed the oil, basil, vinegar,balsamic & minced garlic together in a small bowl & stirred it to blend. Then drizzled over the tomatoes and cheese. Then wrapped in saran wrap, and chilled about 3 hours before dinner was served.
4. Here is the book that contains the original recipe.