Cherry Tomato Salad

I am very proud of this cherry tomato salad because I grew the tomatoes, basil, and parsley in my garden! Since we’ve been staying home so much due to the COVID-19 situation, we decided to try growing our first veggie garden with tomatoes, peppers, and herbs. Our cherry tomatoes are doing incredibly well and have been producing a ton of sweet and delicious tomatoes. I decided to make a simple cherry tomato salad using both cherry tomatoes and sun gold tomatoes along with mozzarella balls, red onion, fresh parsley, basil, and chives, then tossed them together with a simple vinaigrette. I paired this beautiful and delicious tomato salad with some tasty steaks and some creamy mashed potatoes.

Cherry Tomato Salad

Vinaigrette:

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

Cherry Tomato Salad:

• 3 cups cherry tomatoes & sun gold tomatoes, halved
• 1 cup mozzarella balls, halved
• 2 tbsp red onion, thinly sliced
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh Italian parsley, chopped
• 1-2 tsp fresh chives, chopped, to taste
• Freshly cracked pepper, to taste

How to Make a Cherry Tomato Salad

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 in a small jar. Seal with a lid and shake until well combined. Set aside until needed. Side Note: We enjoy a tangy vinaigrette; if you don’t, add more olive oil to taste.

Prepare the salad by combining the tomatoes, mozzarella cheese balls, red onion, fresh basil, fresh parsley, and fresh chives 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 for 10-15 minutes, then toss to coat, serve, and enjoy.