Cherry Tomato Salad Recipe

Cherry tomatoes: These small, sweet tomatoes are the star of the salad. Halve them to release their juices and enhance the flavor.

Red onion: Thinly sliced, this adds a sharp, pungent flavor that contrasts nicely with the sweetness of the tomatoes.

Basil: Fresh basil leaves, chopped, bring a fragrant, herbal note to the salad.

Olive oil: A high-quality extra virgin olive oil will add a rich, fruity flavor to the dressing.

Balsamic vinegar: This vinegar adds a sweet and tangy depth to the salad, balancing the flavors.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a bit of heat and complexity to the salad.

To enhance the flavor of the cherry tomatoes, consider roasting them briefly before adding them to the salad. Spread the halved tomatoes on a baking sheet, drizzle with a bit of olive oil, and roast at 400°F for about 10-15 minutes until they start to caramelize. This will bring out their natural sweetness and add a deeper flavor to your cherry tomato salad.

• cherry tomatoes - Substitute with grape tomatoes: They have a similar size and sweetness, making them an excellent alternative.

• cherry tomatoes - Substitute with heirloom tomatoes: These offer a more complex flavor and can be chopped into smaller pieces to mimic cherry tomatoes.

• red onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that works well in salads.

• red onion - Substitute with green onions: Green onions add a fresh, mild onion flavor without overpowering the dish.

• fresh basil leaves - Substitute with fresh parsley: Parsley offers a different but still fresh and vibrant flavor.

• fresh basil leaves - Substitute with fresh mint leaves: Mint adds a refreshing twist to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy flavor that complements the salad.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar adds a fruity tang that pairs well with tomatoes.

• salt - Substitute with sea salt: Sea salt has a cleaner taste and can enhance the flavors of the ingredients.

• pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile.

• To store your cherry tomato salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. Beyond this period, the cherry tomatoes might start to lose their texture and the basil could wilt.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Mix the olive oil and balsamic vinegar in a small jar and add it to the salad just before serving. This will keep the tomatoes from becoming too soggy.
• For freezing, it’s not recommended to freeze this salad as the texture of the cherry tomatoes and basil will be compromised. Freezing can cause the tomatoes to become mushy and the basil to lose its vibrant flavor.
• If you must freeze, consider freezing only the dressing in an ice cube tray. Once frozen, transfer the cubes to a freezer bag. This way, you can thaw and use the dressing as needed without compromising the texture of the salad ingredients.
• When ready to serve, simply toss the salad with the thawed dressing and enjoy.

• Gently warm the cherry tomato salad in a skillet over low heat for 2-3 minutes, stirring occasionally. This method helps maintain the freshness of the cherry tomatoes and basil while slightly warming the olive oil and balsamic vinegar dressing.

• Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 30-second intervals, stirring in between, until it reaches your desired temperature. Be careful not to overheat, as this can cause the tomatoes to become mushy.

• For a unique twist, spread the salad on a baking sheet and broil on low for 1-2 minutes. This method will slightly caramelize the cherry tomatoes and red onions, adding a new depth of flavor to the dish.

• If you prefer a cold salad, simply let it come to room temperature for about 15-20 minutes before serving. This allows the flavors to meld without the need for reheating.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Chef's knife: For halving the cherry tomatoes and chopping the basil leaves.

• Cutting board: A surface to safely cut the cherry tomatoes, red onion, and basil.

• Measuring cups: To measure out the 2 cups of cherry tomatoes and ¼ cup of red onion and basil.

• Measuring spoons: To measure the 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.

• Salad tongs: To toss the salad ingredients together evenly.

• Serving bowl: To present the salad once it is prepared.

Pre-cut ingredients: Halve the cherry tomatoes and slice the red onion in advance to save time.

Use a mandoline: Slice the red onion quickly and uniformly with a mandoline.

Batch prep: Prepare extra basil leaves and store them for future recipes.

Pre-mix dressing: Combine olive oil and balsamic vinegar in a jar ahead of time.

Use a large bowl: Toss ingredients in a large bowl to ensure even coating and faster mixing.