The last of our garden tomatoes went into this simple marinated salad. (We picked green cheery tomatoes before the first freeze, layer them out in single layers in a cardboard box and covered them with newspapers. They kept in the basement in a cool place and we checked them periodically.) We served them as a side dish but they could be poured over lettuce, too.
Marinated Cherry Tomato Salad
1 pint cherry or grape tomatoes
1/4 onion, thinly sliced
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon granulated sugar
1 clove garlic, pressed
Kosher salt & coarsely ground black pepper
- Halve the tomatoes and add them to a large zipper bag with the sliced onion.
- Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper.
- Seal the bag, getting all the air out. Place into the fridge for a few hours.
Recipe without photos . . .
Marinated Cherry Tomato Salad
1 pint cherry or grape tomatoes
1/4 onion, thinly sliced
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon granulated sugar
1 clove garlic, pressed
Kosher salt & coarsely ground black pepper
- Halve the tomatoes and add them to a large zipper bag with the sliced onion.
- Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper.
- Seal the bag, getting all the air out. Place into the fridge for a few hours.
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