Sticky Balsamic Tomato Salad

May 31, 2023May 31, 20230 2

A tangy and savory salad of tomatoes and feta cheese with a balsamic glaze

by The Chefin Salad

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

235

Sugar

13g

Fat

17g

Sticky Balsamic Tomato Salad is a flavorful and easy-to-make dish that's perfect for summer. This salad is composed of juicy tomatoes, tangy feta cheese, and fresh basil leaves. The sweet and tart balsamic glaze adds a delicious zing to the dish, making it not only visually appealing but also one that tantalizes the taste buds. Once you take a bite, the tanginess combined with the sweetness of the balsamic glaze plus the creaminess of the feta cheese and juiciness of the tomatoes create an explosion of flavors in your mouth. Best of all, this salad can be thoroughly enjoyed on its own as a light and refreshing meal.

Instructions

1.	In a small saucepan over medium-high heat, stir together balsamic vinegar and brown sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, until glaze is thick and syrupy.
2.	In a large bowl, combine sliced tomatoes, crumbled feta, and torn basil leaves. Season with salt and freshly ground black pepper to taste.
3.	Drizzle olive oil over the salad, then pour the balsamic glaze over the top.
4.	Toss gently to combine and serve at room temperature.

PROS

This salad is easy to make and requires only a few ingredients.

The combination of sweet and tangy flavors in the glaze pairs perfectly with the savory tomatoes and salty feta cheese.

CONS

Tomatoes can be watery and the salad may become too moist.

It may not be the best option for those who do not enjoy tangy flavors.

HEALTH & BENEFITS

Tomatoes are a good source of vitamin C and potassium, which can help in reducing the risk of heart disease, cancer, and stroke.
Balsamic vinegar can aid in digestion and improve skin health.

	125 ml balsamic vinegar
	1 tablespoon brown sugar
	4 tomatoes , sliced
	100 g feta cheese
	3/4 cup basil leaves
	salt and pepper
	2 tablespoons olive oil