Marinated Cherry Tomatoes with Fresh Herbs

I made these marinated cherry tomatoes with fresh herbs because our cherry tomato plants are doing incredibly well and they have been producing a ton of sweet and delicious cherry tomatoes!!! We’ve eaten them freshly picked from the vine, in a wonderful gnocchi dish, made some slow-roasted cherry tomatoes, ate some tasty spaghetti with cherry tomatoes, spinach, basil, and parmesan, of course, I had to make my favorite oven “sun-dried” tomatoes, as well as a tasty salad with mozzarella cheese. I decided to keep it really simple and make these marinated cherry tomatoes with herbs and a simple garlicky vinaigrette by using my homegrown cherry tomatoes, sun gold tomatoes, parsley, and basil then tossed them together with a simple vinaigrette that had lots of freshly minced garlic. I paired these delicious marinated tomatoes and fresh herbs with a Mediterranean white bean salad, and hummus with crackers for a healthy and delicious lunch.

How to Make Marinated Cherry Tomatoes with Fresh Herbs

Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt & freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes together in a small jar; seal with a lid and shake until well combined. Set aside until needed. Side Note: We like a tangy vinaigrette, if you don’t, add more olive oil, to taste.

Make the salad by combining the halved cherry tomatoes, fresh basil, and fresh parsley in a bowl. Shake the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly then season with freshly cracked pepper, to taste. Set aside at room temperature for 10-15 minutes to allow flavors to mingle. Toss to coat, serve and enjoy.

Marinated Cherry Tomatoes with Fresh Herbs

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Prep Time: 10 minutes minutes

Marinating Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Salad

Cuisine: American

Servings: 3

Author: Pam

Ingredients

Vinaigrette:

• 1 tbsp olive oil
• 1 tbsp seasoned rice vinegar
• 1 tsp red wine vinegar
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Pinch of crushed red pepper flakes, to taste, if desired

Salad:

• 2 cups cherry tomatoes & sun gold tomatoes, halved
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped

Instructions

• Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt & freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes together in a small jar; seal with a lid and shake until well combined.

  Set aside until needed. Side Note: We like a tangy vinaigrette, if you don’t, add more olive oil, to taste.
• Make the salad by combining the halved cherry tomatoes, fresh basil, and fresh parsley in a bowl.
• Shake the vinaigrette well then drizzle some on the salad, to taste. Toss to coat evenly then season with freshly cracked pepper, to taste.
• Set aside at room temperature for 10-15 minutes to allow flavors to mingle. Toss to coat, serve and enjoy.

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