Picked up a pint or quart of cherry tomatoes at the greenmarket? Or harvested some from your garden? You could eat them as they are or make something special. What would you make with them?
The tomato plants in my garden have provided for many relatives, friends, and coworkers. With such a surplus we were giving them away as fast as they were growing. Cherry tomatoes, such little bursts of summer freshness, are great for a light salad, combining other vegetables and herbs from the garden like onion, cucumber, and parsley.
Great for accompanying grilled meats or roast chicken, this recipe for cherry tomato salad is sure to be a highlight of summer’s end. Make it any time of the year too, but it’s most refreshing when made with perfectly ripened tomatoes.
Cherry Tomato Salad
Tip: Feel free to use any kind of tomatoes available. For a spiced-up version, cilantro can be substituted for parsley.
pint cherry tomatoes, halved
1 small onion, chopped
1 English cucumber, cubed
handful parsley, chopped
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
sea salt
freshly ground pepper
Combine tomatoes, onions, cucumbers, and parsley; add the vinegar and oil; and season with salt and pepper to taste. Serve chilled or at room temperature. Yield: 6 servings.
Joseph Erdos is a New York–based writer and editor, but above all a gastronomer and oenophile. He shares his passion for food on his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.