Tomatillos, Cherry Tomatoes, and Basil with White Vinegar



1/2 cup halved cherry tomatoes

1/2 cup halved yellow cherry tomato

1 cup quartered tomatillo

1/3 cup basil vinegar

1/3 cup water

1/2 tablespoon kosher salt

6 fresh basil leaves (I have used dried, when fresh not available 1 teaspoon)

2 slices lemons, cut in tiny triangles

1 clove garlic, smashed


  • Combine the tomatoes and tomatillos in a mixing bowl.
  • Put the basil vinegar, water and salt in a saucepan over high heat.
  • Bring to a boil, then remove from the heat and set aside to cool.
  • Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
  • Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
  • Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
  • Marinate for 2 hours at room temperature before refrigerating. Serve chilled, as condiment or add to salad greens.