Humpday Slump Recipe: Balsamic Tomato Basil Salad

No fuss, no muss recipes. No ads. No stock images. Just ingredients and steps. Make, enjoy, snap a pic and tag us at @bethesdakitchen!

For the Salad

• 5 large medium ripe heirloom or roma tomatoes - quartered

• ½ red onion – sliced

• Lemon juice from one lemon

• ¼ cup chopped fresh parsley

• ¼ cup chopped fresh dill

For the Vinegarette

• 1 clove garlic – minced

• Juice from one lemon

• Salt and fresh ground black pepper to taste

• 3 tablespoon olive oil - (good quality)

• 3 tablespoon champagne vinegar

1. Add two tablespoons of lemon juice to a bowl and add the sliced onions to soak for 20 minutes.

2. Add the tomatoes to a large collendor and season with kosher salt. Let drain for 20 minutes.

3. Add tomatoes, onions, parsley and dill to a large salad bowl. Gently mix to combine.

4. In a separate bowl whisk together the olive oil, champagne vinegar, lemon juice, garlic, salt, and pepper.

5. Add the vinaigrette to the salad.

6. Allow salad to rest for 5-10 minutes at room temp to allow flavors to marinate.