1 medium tomato, coarsely chopped
1 tablespoon finely diced red onion
1 1/2 teaspoon minced seeded jalapeno
2 tablespoons balsamic vinegar
1/4 cup fresh basil chiffonade
1 1/2 teaspoon olive oil
salt and pepper
Combine the tomato, onion, jalapeno, vinegar, basil, and olive oil. Add salt and pepper to taste. Cover and refrigerate for up to 1 day. Bring to room temperature before serving. Serve any extra salsa in a bowl in the center of the table.
Makes about 1 1/2 cups
