Serious question for the cooks here:
I’ve got some early grape tomatoes that I want to marinate overnight, to be used in a pasta salad that I will be assembling tomorrow. The pasta salad (using rotini) will also include sliced black olives, crumbled gorgonzola, shredded spinach and (maybe) chicken or cocktail shrimp.
Which vinegar should I use for the tomato marinade: cider, balsamic or red wine? (I’ll probably include basil, thyme and oregano in the marinade.)