I have an over abundance of cherry tomatoes in my garden this year, so I decided to give this recipe a whirl. It was extra delicious and I loved every last drop.
4 cups halved cherry tomatoes
1/4 cup vegetable oil (I used olive oil)
3 tablespoons cider vinegar (I used pear infused vinegar, which added a really yummy flavor, but used what you have.)
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoons white sugar
In a small bowl or cup measure and mix together oil, vinegar, herbs, salt and sugar.
Pour dressing over cherry tomatoes in a serving dish and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving. Enjoy!
2 comments:
Thanks for the recipe. I just picked a large amount of cherry tomatoes and will put that together for dinner.
Let me give you a quick update on this recipe. I made this using fresh tomatoes from my garden; the first night I put them over penne pasta with fresh grated parm. I have also mixed them with cottage cheese and tonight used the salad with fish tacos. This salad has been in my fridge since Monday and it is still as fresh as when I made it!
Post a Comment