Monday, July 16, 2012

2 Marinated Cherry Tomato Salads

Since I'm harvesting approximately 100 cherry tomatoes every 3-4 days, I have been on the lookout for recipes which feature these beauties. I made these two salads for a cookout we hosted yesterday, and they were a hit! The one with olives is a bit more savory and probably not for everyone--after all, you have to like olives! The plain one is the easiest, sweetest, and most crowd friendly. But I think both are delicious--and, both can be made ahead of time! These will be recipes to remember come winter when grocery stores still carry decent cherry/grape tomatoes (if using grape tomatoes, you may want to leave off or reduce the sugar since they are sweeter than cherry tomatoes). They're a nice change from lettuce based salads. (The dressings may look skimpy at first, but the tomatoes will generate more liquid as they sit.)

Olive  and Cherry Tomato Salad
~adapted from

  • 40 cherry tomatoes, halved
  • 1 c. pitted green olives, drained and sliced (can use ones stuffed with pimiento)
  • 1 (6-oz.) can black olives, drained and sliced
  • 2 green onions, sliced
  • 1/4 c. olive oil
  • 2 T. red wine vinegar
  • 1 T. white sugar
  • 1 t. dried oregano
  • salt and pepper to taste (remember, olives are salty!)
  • 3-oz. pine nuts*
*I didn't use; just too expensive for this purpose. But you can probably sub in some other kind of nut or seed....

  1. If using nuts, toast lightly.
  2. Toss tomatoes, onions, and olives together gently. 
  3. Combine vinegar, sugar, oregano, salt and pepper. Whisk in oil.
  4. Pour dressing over tomato mixture.
  5. Chill for 1 hour (or more!).
  6. Add nuts just before serving.
 ~Makes 6-8 servings (or more if part of a buffet)

Marinated Cherry Tomato Salad
~adapted from

  • 4 c. halved cherry tomatoes
  • 1/4 c. olive oil
  • 3 T. balsamic vinegar
  • 1 t. dried parsley
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1/2 t. salt
  • 1 1/2 t. sugar
Combine vinegar and seasonings/sugar. Whisk in olive oil. Pour over cherry tomatoes and chill at least 2 hours before serving. Stir gently before serving.

~Makes 6-8 servings

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