Ingredients:

  • 2 pints (600g) grape tomatoes, halved
  • ½ cup (75g) red onion, thinly sliced
  • ¼ cup (15g) fresh basil, chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (21g) honey
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (60g) crumbled Feta cheese (optional)

Instructions:

  1. Wash the grape tomatoes and pat them completely dry. Slice each tomato in half lengthwise. Thinly shave the red onion into half-moons.
  2. Combine the olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper in a small jar. Shake vigorously or whisk until the mixture is thick and glossy.
  3. Place the halved tomatoes and sliced onions in a large bowl. Pour the dressing over the top and toss gently with a spatula until coated.
  4. Fold in the fresh basil and crumbled feta just before serving to keep the herbs vibrant and the cheese intact.