A. Medium sized or cherry tomatoes (cut as shown in the photo)
B. Garlic (minced)
B. Extra virgin olive oil
C. Balsamic vinegar
1 to 1 1/2 tablespoons
C. Krazy Salt (seasoned salt)
1/2 to 2/3 teaspoon
C. Bay leaf (optional)
1/4 to 1/2 teaspoon (to taste)
Fresh basil leaves or shiso leaves (for garnish)
4 leaves (optional)
Put the B ingredients in a bowl and let rest for at least an hour to make garlic oil. Remove the eyes and beaks off the firefly squid.
Put the A ingredients in a glass or ceramic container and add the ingredients from step 1 plus the C ingredients.
Mix well in the container. Cover with a lid, and leave to marinate in the refrigerator for 30 minutes to an hour.
Transfer to serving plates, garnish with fresh basil or shiso leaves, and voila - a refreshing balsamic vinegar marinade.
Story Behind this Recipe
I made a marinade using my favorite firefly squid, sweet onions, and tomatoes using lots of balsamic vinegar!
The tips are to use garlic oil and balsamic vinegar instead of white wine vinegar. Garlic oil is very versatile, so give it a try. You can spread it on crusty bread like a baguette or toast it and serve with wine!