Cherry Tomato Salad Recipe
This cherry tomato salad is a perfect blend of juicy tomatoes, crisp cucumbers, and sharp onions, all brought together with a tangy vinaigrette.
Servings: 2 adults
Calories: 233kcal
Equipment
- Salad Mixing Bowl
Ingredients
- 200 gram cherry tomato, cut into halves
- 1 medium size English cucumber, finely chopped
- 1 small size red onion, sliced
- 2 tablespoon feta cheese, crumbled
- Handful of Italian basil, roughly torn
- Handful of cilantro, finely chopped
Ingredients for Vinaigrette
- ⅛ Cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon minced garlic
- ½ teaspoon sea salt or to taste
- ¼ teaspoon crushed black pepper or to taste
Instructions
- Cut cherry tomatoes in half. If you prefer, you can quarter them instead.
- Next, peel the cucumber if it has thick skin; otherwise, you can leave it on for added texture and nutrients. Dice the cucumber into bite-sized pieces.
- Lastly, thinly slice the red onion. If you find raw onions too pungent, you can soak the slices in cold water for about 10 minutes to mellow their flavour.
- In a small bowl, combine the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper. Slowly whisk in the extra virgin olive oil until the mixture is well emulsified.
- In a large salad bowl, combine the halved cherry tomatoes, diced cucumbers, and sliced red onions.
- Pour the vinaigrette over the salad and toss everything together gently. Make sure all the vegetables are well coated with the dressing.
- For the best flavour, let the cherry tomato salad marinate for at least 15-20 minutes before serving. This allows the tomatoes to soak up the vinaigrette, enhancing its natural flavours. If you have the time, letting it sit for an hour or two can make it even better.
- Just before serving, garnish the salad with fresh basil or parsley. Serve the cherry tomato salad chilled for a refreshing treat on a hot summer day.
Notes
- Feel free to tweak the salad recipe to suit your taste. Add more or less garlic, mustard, or vinegar depending on your preference. You can also experiment with different types of vinegar or add a touch of honey for sweetness.
- If you’re making this salad ahead of time, keep the dressing separate until you’re ready to serve. This will prevent the vegetables from becoming too soggy.
Nutrition
Calories: 233kcal | Carbohydrates: 16g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 820mg | Potassium: 549mg | Fiber: 3g | Sugar: 7g | Vitamin A: 724IU | Vitamin C: 32mg | Calcium: 138mg | Iron: 2mg