Simple Cherry Tomato Salad
User Reviews
5
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Prep Time
5 mins
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Resting time
10 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
538 kcal
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Cuisine
American-Mediterranean Fusion
Simple Cherry Tomato Salad
Description
Simple Cherry Tomato Salad highlights the sweetness of cherry tomatoes balanced by the briny flavor of chopped olives and the sharpness of garlic and parsley. The seasoning incorporates kosher salt, black pepper, and Aleppo pepper, adding mild heat and depth. Lime zest and juice brighten the mix further, while extra virgin olive oil ties the ingredients together with a smooth, fruity finish. Setting the salad aside after tossing helps the flavors meld and encourages the tomatoes to soften slightly, releasing their natural juices.
The salad is served best fresh and can be complemented by frying sourdough bread triangles in olive oil until golden and crisp, which makes for a delightful contrast in texture and a way to enjoy the salad's dressing. This salad works well as a side dish or a light appetizer.
Leftovers can be stored in an airtight container in the refrigerator for up to two days, though the salad is best eaten soon after preparation to maintain texture and freshness.
Ingredients
- 4 cups cherry tomatoes halved
- 1 cup olive any kind you like (I used Kalamata and green olives), chopped, pitted
- ¼ cup parsley chopped
- 2 garlic minced, cloves
- kosher salt
- black pepper
- 1 teaspoon Aleppo pepper or red pepper flakes
- lime zest and juice of 1
- extra virgin olive oil
To serve:
- 2 to 3 lices sourdough bread cut into triangles (optional
Instructions
- In a large bowl, combine the tomatoes, olives, chopped parsley, and garlic. Season with a big pinch of kosher salt, black pepper and Aleppo pepper.
- Add the lime juice and zest and a good drizzle of extra virgin olive oil. Toss to combine.
- Set the salad aside for 10 to 15 minutes to allow the tomatoes to release some juices.
- Meanwhile, if serving with the bread, quickly fry the sourdough triangles in a bit of olive oil (this is optional). To do this, warm about 2 to 3 tablespoons of extra virgin olive oil in a large pan over medium heat until slightly bubbling. Add the bread triangles and fry for for a minute or two until crispy and golden brown or both sides. Transfer the bread to a large plate lined with paper towel to get rid of excess oil. Serve with the cherry tomato salad.
Notes
- This salad is best served shortly after preparation for optimal freshness and texture.
- Leftovers can be refrigerated in an airtight container for up to two days.
- Grape tomatoes can be substituted if cherry tomatoes are unavailable with little change in flavor.
- Fried sourdough bread triangles offer a crunchy accompaniment to soak up the salad's juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 53.8kcal | 3% |
| Carbohydrates | 5.5g | 2% |
| Protein | 1.4g | 3% |
| Fat | 3.6g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2.6g | 13% |
| Sodium | 465.9mg | 19% |
| Potassium | 250.4mg | 5% |
| Fiber | 1.7g | 7% |
| Sugar | 2.7g | 5% |
| Vitamin A | 883.7IU | 18% |
| Vitamin C | 26.3mg | 29% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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