0 from 15 votes
Cherry Tomato Salad Recipe
One of the easiest summery salads that can be tossed at home is this healthy Cherry Tomato Salad. This Cherry Tomato Salad recipe is vibrant, tangy, refreshing and oh-so good. The recipe is also gluten-free and vegan.
Prep Time
10 mins
Total Time
10 mins
Servings: 3
Calories: 56 kcal
Course:
Side Dish , Appetizer
Cuisine:
American , International
Ingredients
For oil & vinegar dressing
- 1 tablespoon extra virgin olive oil
- 2 teaspoon apple cider vinegar with mother - red wine vinegar or balsamic vinegar or white vinegar can also be added instead
- ½ teaspoon dried basil or ½ tablespoon chopped fresh basil
- ½ teaspoon dried parsley or ½ tablespoon chopped fresh parsley
- ¼ teaspoon raw sugar or white sugar - add as per taste, optional
- ¼ teaspoon salt or add as required
- ¼ teaspoon crushed black pepper or black pepper powder - add as required
Main ingredient
- 200 gram cherry tomatoes
Instructions
Preparation
- Rinse the cherry tomatoes well.
- Drain all the water and keep them for some minutes so that the water on them dries naturally.
- Then, halve the cherry tomatoes which are larger in size keeping the smaller ones intact.
Cup of Yum
Making oil and vinegar dressing
- In a mixing bowl, take the extra virgin olive oil and apple cider vinegar.
- Sprinkle herbs, sugar, salt and crushed black pepper or black pepper powder.
- Add minced or crushed garlic.
- Whisk briskly so that the spices, herbs, oil, vinegar, salt and sugar are mixed evenly.
Making cherry tomato salad
- Add the halved cherry tomatoes.
- Toss and mix so that the dressing coats the cherry tomatoes.
- Serve Cherry Tomato Salad immediately. Salads, especially tomato salads, are best served fresh. If you are unable to do so, then refrigerate for 1 to 2 hours and serve later. However, on refrigeration, the taste of the salad changes.
- While serving, you can even add some grated vegetarian parmesan cheese or some herbs or nuts.
Notes
- Instead of cherry tomatoes, use grape tomatoes, small tomatoes. You can also make this salad with regular tomatoes. Chop them in small cubes.
- Feel free to add your choice of spices, herbs and seasonings to the salad.
- Use a good quality olive oil and do not swap it with any other oil.
- The recipe can be scaled easily to make for more servings.
Nutrition Information
Calories
56kcal
(3%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
202mg
(8%)
Potassium
155mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
328IU
(7%)
Vitamin B1 (Thiamine)
0.02mg
Vitamin B2 (Riboflavin)
0.02mg
Vitamin B3 (Niacin)
0.4mg
Vitamin B6
0.1mg
Vitamin C
15mg
(17%)
Vitamin E
1mg
Vitamin K
8µg
Calcium
12mg
(1%)
Vitamin B9 (Folate)
9µg
Iron
1mg
(6%)
Magnesium
8mg
Phosphorus
20mg
Zinc
0.1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 56
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 202mg | 8% |
| Potassium | 155mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 328IU | 7% |
| Vitamin B1 (Thiamine) | 0.02mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 0.4mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 15mg | 17% |
| Vitamin E | 1mg | |
| Vitamin K | 8µg | |
| Calcium | 12mg | 1% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 8mg | 2% |
| Phosphorus | 20mg | |
| Zinc | 0.1mg |
* Percent Daily Values are based on a 2,000 calorie diet.