Summer Fresh Tomatoes with Basil and Mint


3 Tbsp. NAKANO Seasoned Rice Vinegar Balsamic Blend
1 Tbsp. extra virgin olive oil
1 clove garlic, minced
2 pints cherry tomatoes 
1/4 cup packed chopped basil 
2 Tbsp. chopped mint


Combine Nakano Balsamic Blend, olive oil and garlic; let stand 5 minutes for flavors to blend. Cut cherry tomatoes into halves; there should be about 4 cups total. Place tomatoes in a serving bowl or a medium-size rimmed platter. Stir in basil and mint. Add dressing; season with salt and fresh-ground pepper to taste.

Makes 6 servings.


  • Substitute 4 cups diced tomatoes if cherry tomatoes are not available. Or, slice 6 large tomatoes and arrange in rimmed serving platter. Sprinkle with basil and mint. Drizzle with dressing and season with salt and pepper to taste.
  • For a more Italian flair, add bocconcini, tender little fresh mozzarella balls.
  • To make a refreshing pasta salad, toss dressed cherry tomatoes or diced tomatoes with cooked, cooled pasta and grated Parmesan cheese. Splash with additional Nakano Balsamic Blend and olive oil to taste.


Per serving  (1/2 cup): 39 calories, 1g protein, 5g carb, 2g fat, 0mg chol, 79mg sodium

Summer Fresh Tomatoes with Basil and Mint
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