Cherry Tomato Salad Recipe
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
3
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Calories
56 kcal
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Cuisine
American, International
Cherry Tomato Salad Recipe
Description
This salad starts with halving larger cherry tomatoes while leaving smaller ones whole, preserving texture variety. The dressing blends extra virgin olive oil with apple cider vinegar (or alternative vinegars), enhanced by basil, parsley, a touch of sugar, salt, black pepper, and optional garlic for a balanced and aromatic vinaigrette. Ingredients are whisked together to emulsify.
Tossing the dressing with the tomatoes coats them evenly, allowing flavors to meld while retaining freshness. Serving immediately is recommended as refrigeration up to a couple of hours can alter taste. The salad's fresh herb flavor and gentle acidity provide a crisp contrast to many dishes.
Adding grated vegetarian parmesan cheese at serving is a suggested optional enhancement for extra savory notes. The recipe permits flexible substitutions like grape or small tomatoes and encourages using quality olive oil for best results.
Ingredients
For oil & vinegar dressing
- 1 tablespoon extra virgin olive oil
- 2 teaspoon apple cider vinegar red wine vinegar or balsamic vinegar or white vinegar can also be added instead, with mother
- ½ teaspoon basil or ½ tablespoon chopped fresh basil, dried
- ½ teaspoon parsley or ½ tablespoon chopped fresh parsley, dried
- ¼ teaspoon raw sugar or white sugar - add as per taste, optional
- ¼ teaspoon salt or add as required
- ¼ teaspoon black pepper or black pepper powder - add as required, crushed
Main ingredient
- 200 gram cherry tomato
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.
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
- Grape tomatoes or other small tomato varieties can be used as alternatives to cherry tomatoes.
- Use quality extra virgin olive oil to ensure the best flavor; avoid substituting with other oils.
- Adjust herbs, spices, and seasonings to taste to personalize the salad.
- Serve the salad fresh for best taste; refrigerate only up to 1-2 hours if necessary, as flavor changes with time.
- The recipe scales easily to serve more people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 56 kcal
% 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.
User Reviews
Overall Rating
5
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