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1 ½ lb large red tomatoes, about 3 medium, cored
2 oz white balsamic vinegar
1 oz red wine vinegar
2 cloves garlic, minced
6 oz extra virgin olive oil
1 tsp salt, pepper or to taste


Whisk vinegars, garlic and olive oil together in a large bowl. Cut the tomatoes into large (1/2“) dice and add to the bowl. Add salt and a pinch or grind of pepper. Let sit for 5 minutes.  

Serve with:
1 can cannellini beans, drained and rinsed
2 stalks celery, sliced thinly across
½ head fennel, small dice
½ red pepper, medium dice
1/2 cup onion, finely diced
1 cucumber, peeled, medium dice
½ tsp thyme, chopped
2 tsp basil or parsley, chopped
1 cup feta cheese, crumbled (optional)
Serve w/ greens- raw or cooked

Special thanks to Deb Christakis, Cooking From Scratch!

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