Cherry Tomato Salad
Picked up a pint or quart of cherry tomatoes at the greenmarket? Or harvested some from your garden? You could eat them as they are or make something special. What would you make with them?
The tomato plants in my garden have provided for many relatives, friends, and coworkers. With such a surplus we were giving them away as fast as they were growing. Cherry tomatoes, such little bursts of summer freshness, are great for a light salad, combining other vegetables and herbs from the garden like onion, cucumber, and parsley. Great for accompanying grilled meats or roast chicken, this recipe for cherry tomato salad is sure to be a highlight of summer’s end. Make it any time of the year too, but it’s most refreshing when made with perfectly ripened tomatoes.
Cherry Tomato Salad
Tip: Feel free to use any kind of tomatoes available. For a spiced-up version, cilantro can be substituted for parsley.
pint cherry tomatoes, halved
1 small onion, chopped
1 English cucumber, cubed
handful parsley, chopped
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
sea salt
freshly ground pepper
Combine tomatoes, onions, cucumbers, and parsley; add the vinegar and oil; and season with salt and pepper to taste. Serve chilled or at room temperature. Yield: 6 servings.
This looks a whole lot like a summer bruschetta that I make. So delicious!
ReplyDeletebeautiful pics and tasty recipe!
ReplyDeleteI love tomatoes and this pics makes them look especially wonderful
ReplyDeleteOh how I wish I had the same problem :)
ReplyDeleteWe're still getting tons of cherry tomatoes from our garden, so this would be a great way to use them!
ReplyDeleteAbsolutely wonderful!! Our is garden is amazing in the number of tomatoes we are blessed with. The recipe goes with sooo many dishes. I add just a pinch or two of dried sweet basil for added flavor!!!
ReplyDelete