Ingredients:
1/2 cup halved cherry tomatoes
1/2 cup halved yellow cherry tomatoes
1 cup quartered tomatillos
1/3 cup basil vinegar
1/3 cup water
1/2 tablespoon kosher salt
6 fresh basil leaves ( I have used dried, when fresh not available 1 teaspoon)
2 slices lemons, cut in tiny triangles
1 clove garlic, smashed
Directions:
Combine the tomatoes and tomatillos in a mixing bowl.
Put the basil vinegar, water and salt in a saucepan over high heat.
Bring to a boil, then remove from the heat and set aside to cool.
Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
Marinate for 2 hours at room temperature before refrigerating.
Serve chilled, as codiment or add to salad greens.
Servings: 8
Time preparation: 10 min.
Time total: 130 min.