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Marinated cherry tomato salad
This is a very delicious way to use an abundance of cherry tomatoes. Feel free to use fresh herbs instead of dried, if preferred.
Ingredients
Serves: 7
- 600g halved cherry tomatoes
- 60ml olive oil
- 3 tablespoons cider vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 1/2 teaspoons caster sugar
Method
Prep:10min ›
Extra time:2hr ›
Ready in:2hr10min
- In a small bowl or measuring jug, mix together oil, cider 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.
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Reviews & ratings
Average global rating:
(213)
Reviews in English (159)
- 28 Aug 2010
I made this recipe for a potluck at work, and it was a hit. A few things I tweeked with this recipe: I made the vinaigrette the night before, using a hand blender to really get things combined. I used a combination of white wine vinegar and balsamic vinegar. I used Splenda instead of sugar (1-2 packets). I also added 1 t. of grated parmesan cheese to the vinaigrette. The next day I roasted 3 oz. of pine nuts. I combined the tomatoes and vinaigrette about 2 hours before serving, letting it sit out at room temperature. Just before serving, I added the roasted pine nuts and some shredded parmesan cheese. It looked really pretty in a white casserole dish. I’m making it again tonight, for my family and guests. It’s a great way to enjoy (and use up!) those cherry tomatoes fresh from the garden. - 11 Sep 2004 (Review from Allrecipes US | Canada)
I used extra virgin olive oil instead of vegetable oil and brown sugar instead of white sugar. Pretty good. The longer it sits, the better it is. This would make a great bruschetta. Next time, I might try this with balsamic instead of cider vinegar--I think I might like that a little better. - 13 Jan 2009 (Review from Allrecipes US | Canada)