Ingredients:

  • 2 pints (500g) cherry or grape tomatoes, halved
  • 3 cloves (15g) garlic, thinly sliced
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) aged balsamic vinegar
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) crushed red pepper flakes

Instructions:

  1. Halve the tomatoes lengthwise and place them in a large mixing bowl along with the thinly sliced garlic.
  2. In a separate small bowl, combine the olive oil, balsamic vinegar, dried oregano, salt, pepper, and red pepper flakes. Whisk vigorously until the mixture is thickened and emulsified.
  3. Pour the balsamic marinade over the tomatoes and garlic, tossing gently to ensure an even coating.
  4. Transfer the salad to an airtight container and refrigerate for at least 1 hour to allow the flavors to infuse.
  5. Just before serving, fold in the fresh basil chiffonade.