These tomato basil parmesan salad bites are topped with Parmigiano-Reggiano, and drizzled with thick balsamic vinegar. A perfect recipe for the end of summer approaching and fall beginnings.
I’m a sucker for little bite sized snacks. I’ve got several recipes with fresh tomato and basil on this blog. One of the very first recipes I published was a fantastic kinda bruschetta. Another time I had a craving for some cream cheese sun-dried tomato bites. When I’m in the mood for some quick goat cheese, I whip up these little fig bites and simply devour them.
As you can see, these types of recipes are easy and quick to whip up. Not to mention they are so fresh and clean. For gluten-free eating, this is definitely the way to go.
When people think of Caprese salad, they always associate mozzarella with this dish. Capri is an island off the coast of Italy and the word Caprese actually means ‘salad’ in Italian. A Caprese salad has layers of fresh tomato, fresh mozzarella and basil. Then it’s drizzled with olive oil and sprinkled with salt and pepper.
Now, a very well known plate in Italy is a fabulously aged Parmigiano-Reggiano, crumbled in chunks and drizzled with an authentic, thick balsamic vinegar. The combination is glorious.
This recipe is basically a combination of both the Parmigiano-Reggiano dish and a Caprese salad. Minus the mozzarella. For more of a chewy and bitter bite.
This is hearty and really has so much flavor to it. It’s perfect for a snack with some great wine. End of summer going into fall kinda feel you’ll get from this dish.
Be sure to let your Parmigiano-Reggiano be about room temp for the best flavor here. And use pure balsamic. It is more expensive than imitation, has an acidic level of 4.5 and should not have grape must in it. There are other ways to tell the differences between imitation and pure balsamic vinegar.
So a fresh tomato basil parmesan salad is all you need heading into the end of summer. We call it ‘end’ around here because school starts in about two weeks. Honestly, I can’t wait. Will I miss them during the day? Sure. Will I be able to work alot more. Heck yeah. Can’t wait.
Hope you get a chance to layer this up by the end of the summer and dig in. It’s the easiest recipe to make! Sometimes those recipes are the best. And this one, as always, is gluten-free!
Tomato Basil Parmesan Salad
A super easy salad bite made with tomato, basil and parmesan, then drizzled with balsamic.
- 2 Roma Tomatoes
- 1/2 bunch Large basil leaves
- 1 Small block of Parmigiano-Reggiano
- Balsamic Vinegar Pure will be gluten-free
- Salt and pepper optional
Cut Roma tomatoes length wise and rounded, so they look like little boats and don't contain much juice or seeds.
Eat the juicy tomato center separately.
Plate tomato pieces skin side down, then wrap a 1/2 of a large basil leaf around each one.
The ends of the basil leaf should hug each other atop the tomato center.
Place chunks of parmesan on top basil ends to hold them in place and press down slightly.
Place extra basil leaves and parmesan chunks on each side of plate for garnish.
Drizzle everything with balsamic vinegar in any fun pattern you wish, and sprinkle salt and pepper if desired. I do not on this dish.
Serve on plates, party platter, ect.
Note: Be sure the cheese is room temp and you choose large basil leaves.