Cherry Tomato Salad
Total TimePrep: 15 min. + marinating
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I would make this in a heartbeat. Nevertheless, I find TOH's nutritional analyses questionable at best. I am giving this recipe five stars because of the recipe; however, I'll find another way to calculate the nutritional data.
Delicious and easy...! Used yellow and red cherry tomatoes and halved the recipe.
Yes! Yes! Yes! This recipe itself is already delicious! The suggestions I make below are just for a switch up and different take. Especially for those of us overloaded with tomato-everything goodness in the long, hot Sunny Southern Summers! I also have been making a similar salad for YEARS with smaller, vine ripened tomatoes that I quarter. I also use a BUNCH of fresh garlic and I either slice very thin Vidalia into it or shallots, depending on the time of year. I also use a light, light virgin olive oil and either red wine vinegar and sometimes I add a dash of balsamic. Either way, when you combine tomato, basil, oil
This was pretty good. Light and basil-y. I did make the substitution of using dried oregano when I couldn’t find fresh.
I like making this during the summer when my cherry tomato plants are overloaded and basil plants are overgrown. If I don't have any fresh herbs, dried work out ok as well.
I haven't tried this yet but I've made a similar salad for years using regular tomatoes chopped in quarter pieces with the dried spices as well. I also add some minced garlic and I think it must have sliced onions!
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This was a delicious dish. The taste is good and tangy. I used dried herbs and it still was great. I sprinkled it with grated Parmesan cheese and topped with seasoned croutons.