Cherry Tomato Salad
This cherry tomato salad is light, fresh and accented with the savory flavors of garlic, basil, and oregano.
Servings: 4 servings
Equipment
Ingredients
- 1 pint cherry tomatoes or diced tomatoes, about 2 cups
- 2 Tablespoons onion finely diced, optional
- 1 clove garlic minced
- 1½ Tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- ½ teaspoon dried basil
- ¼ teaspoon oregano
- salt and freshly ground pepper to taste
- fresh basil for garnish optional
Instructions
- If using cherry tomatoes, cut tomatoes in half. If using other tomatoes, cut into bite sized pieces.
- Gently toss all ingredients in a bowl.
- Allow to marinate at least 30 minutes before serving.
Notes
- Refrigerate marinated tomato salad in a container with a tight fitting lid for about 3 days in the refrigerator.
- Stir again before serving. If there is a lot of juice, drain some off and refresh the flavors with a bit of kosher salt and black pepper.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 258mg | Fiber: 1g | Sugar: 4g | Vitamin A: 578IU | Vitamin C: 27mg | Calcium: 16mg | Iron: 1mg