CHERRY TOMATO SALAD
Recipe video above. This fresh, juicy tomato salad brings together two of the greatest flavour combinations known to mankind - tomato and basil! Make this with cherry tomatoes or grape tomatoes, or even normal tomatoes cut into chunks.The vinaigrette is slightly thickened with mustard so it clings to the tomato better, and a touch of red onion provides some much needed freshness.
Provided by Nagi
Categories Sides Vegetables
Number Of Ingredients 7
Steps:
- Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
- Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
- Place tomatoes, onion and basil in a bowl.
- Pour over Dressing. Gently toss and serve immediately.
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHERRY TOMATO SALAD
This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.
Provided by Keren
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
- In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
- In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.
Nutrition Facts : Calories 341 calories, Carbohydrate 12.6 g, Fat 32.2 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 4.5 g, Sodium 939.9 mg, Sugar 2.8 g
CHERRY TOMATO VINAIGRETTE RECIPE - (4.5/5)
Provided by Dr_Mom
Number Of Ingredients 6
Steps:
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving. DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives. Cooks' Notes: Three more ways to use this vinaigrette Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette. Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives. For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette. Nutritional analysis provided by Bon Appétit Per serving: 80 calories, 7 g fat, 1 g fiber
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