Cherry Tomato Salad
This bright and tangy cherry tomato salad is bursting with garden fresh ingredients and savory herbs in a simple oil and vinegar dressing.
Servings: 4 servings
Equipment
Ingredients
- 1 pint cherry tomatoes or diced tomatoes, about 2 cups
- 2 tablespoons finely diced onion optional
- 1 clove garlic minced
- 1½ tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt and black 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 splash of olive oil & vinegar & a sprinkle of salt and pepper.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 14mg | Potassium: 275mg | Fiber: 1g | Sugar: 3g | Vitamin A: 582IU | Vitamin C: 28mg | Calcium: 21mg | Iron: 1mg