Cherry Tomato Salad Recipe

Cherry tomatoes: These small, sweet tomatoes are perfect for salads due to their juicy texture and vibrant flavor.

Red onion: Thinly sliced to add a sharp, slightly sweet crunch to the salad.

Olive oil: A high-quality extra virgin olive oil will enhance the flavors of the other ingredients.

Balsamic vinegar: Adds a rich, tangy sweetness that complements the tomatoes perfectly.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Freshly ground for a bit of heat and depth.

Basil: Freshly chopped to add a fragrant, herbal note to the salad.

When slicing red onion, use a sharp knife to ensure thin, even slices. This not only enhances the texture of the salad but also helps to evenly distribute the flavors. Additionally, to mellow the sharpness of the onion, you can soak the slices in cold water for about 10 minutes before adding them to the mixing bowl. This simple step can make a big difference in the overall taste and balance of the dish.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a great alternative.

• cherry tomatoes - Substitute with heirloom tomatoes: Heirloom tomatoes offer a rich flavor and can be cut into small pieces to mimic the size of cherry tomatoes.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the salad.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color contrast.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, making it a good alternative for salad dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a tangy flavor that complements the sweetness of tomatoes.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can enhance the flavor of the salad.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with crushed red pepper flakes: For a bit of heat, crushed red pepper flakes can be used as an alternative.

• fresh basil - Substitute with fresh parsley: Fresh parsley offers a different but complementary flavor and adds a bright green color.

• fresh basil - Substitute with fresh cilantro: Fresh cilantro provides a unique flavor twist and works well in salads.

• To maintain the freshness of your cherry tomato salad, store it in an airtight container. This helps to lock in the flavors and keep the vegetables crisp.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. The basil might wilt slightly, but the overall taste will remain delightful.
• 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 to keep the cherry tomatoes and red onion from becoming too soggy.
• For freezing, note that cherry tomatoes and basil do not freeze well due to their high water content. Freezing can alter their texture, making them mushy upon thawing.
• If you must freeze, consider freezing only the dressing. Pour the olive oil and balsamic vinegar mixture into an ice cube tray and freeze. Once frozen, transfer the cubes to a freezer-safe bag. This way, you can thaw and use the dressing as needed without compromising the texture of the vegetables.
• When ready to serve, simply thaw the dressing cubes at room temperature or in the refrigerator, then toss with fresh cherry tomatoes and red onion.
• Always taste the salad before serving. Sometimes, a quick sprinkle of extra salt or a dash of black pepper can revive the flavors after storage.

• Gently warm the cherry tomato salad in a skillet over low heat for 2-3 minutes, stirring occasionally. This method helps maintain the integrity of the tomatoes and onions while slightly enhancing their flavors.

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

• For a unique twist, spread the salad on a baking sheet and broil on low for 2-3 minutes. This method can add a slight char to the cherry tomatoes, giving them a roasted flavor while keeping the basil fresh and aromatic.

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

• Mixing bowl: A large bowl used to combine the cherry tomatoes and red onion with the dressing ingredients.

• Chef's knife: A sharp knife for halving the cherry tomatoes and chopping the fresh basil.

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

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

• Measuring spoons: Tools to measure the 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of salt, and ½ teaspoon of black pepper.

• Salad tongs: Utensils to gently toss the salad ingredients together.

• Serving bowl: A bowl to present the finished cherry tomato salad.

• Pepper grinder: A tool to freshly grind black pepper for seasoning the salad.

Prepare ingredients in advance: Wash and halve the cherry tomatoes and slice the red onion ahead of time.

Use pre-chopped herbs: Save time by using pre-chopped fresh basil available in stores.

Mix dressing separately: Combine olive oil and balsamic vinegar in a small jar and shake well before adding to the salad.

Batch prep: Make a larger batch of the salad and store it in the fridge for quick meals throughout the week.