I whipped this recipe up years ago, as a desperate experiment. We had people coming over, two dozen oysters to serve, and no lemons! I had to improvise.... I had just made some bruschetta, so...
Well, against the odds, it was a resounding success! So much so, that it is now one of my most-requested Summer recipes. It seems like a counter-intuitive pairing, but trust me: it's delicious!
One dozen oysters, freshly shucked
Two tablespoons Balsamic Vinegar
One Red Shallot (or 1/4 red onion)
1 tablespoon olive oil
Salt and pepper to taste
Cut tomato in half and spoon out seeds
Chop tomato into a fine dice using a sharp knife
Very finely dice red shallot (or red onion)
Place all ingredients in a bowl and mix together
Serve with oysters and enjoy!