Cherry Tomato Salad
Steps to follow:-
To make a Cherry Tomato Salad:
To make a Cherry Tomato Salad:
- Rinse 200 grams of cherry tomatoes very well. Drain all the water and let the tomatoes dry naturally for some minutes. You can spread the tomatoes in a tray or board for drying. You can even wipe the tomatoes with a clean cotton napkin. Usually, I rinse the tomatoes an hour before and then spread them on a plate. Once the water dries, then I keep them in a bowl covered with a lid.
- Halve the cherry tomatoes which are bigger in size keeping the smaller ones intact.
- In a mixing bowl take 1 tablespoon extra-virgin olive oil and 2 teaspoons apple cider vinegar. You can use red wine vinegar or balsamic vinegar or white vinegar instead.
- Sprinkle ½ teaspoon dried basil and ½ teaspoon dried parsley. You can even add ½ tablespoon chopped fresh basil and ½ tablespoon chopped fresh parsley. Add ¼ teaspoon sugar or add as required and ¼ teaspoon crushed black pepper or black pepper powder. Season with ¼ teaspoon salt or add as required.
- Add 1 small garlic clove which has been minced or crushed.
- Whisk briskly so that the spices, herbs, oil, sugar, salt, and vinegar are mixed evenly.
- Add the halved cherry tomatoes.
- Toss and mix so that the dressing coats the cherry tomatoes.
- Serve cherry tomato salad immediately. Salads are best served fresh, especially tomato salads. If you are unable to do so, then refrigerate for 1 to 2 hours and serve later. However, on refrigeration, the taste of the tomato salad does change. While serving you can even add some grated parmesan cheese.
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