Cherry Tomato Salad Recipe

Cherry tomatoes: These small, juicy tomatoes are the star of the salad, providing a burst of sweetness and color.

Cucumber: Adds a refreshing crunch and mild flavor that complements the tomatoes.

Red onion: Thinly sliced for a bit of sharpness and color contrast.

Olive oil: A high-quality olive oil will enhance the flavors of the salad.

Balsamic vinegar: Adds a tangy and slightly sweet depth to the dressing.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a touch of heat and complexity.

Fresh basil: Chopped and used as a garnish, it brings a fragrant and fresh element to the salad.

To enhance the flavor of your cherry tomatoes, consider roasting them briefly before adding them to the salad. Spread the halved cherry tomatoes on a baking sheet, drizzle with a bit of olive oil, and roast at 400°F for about 10 minutes. This will intensify their sweetness and add a slight caramelized note to your cherry tomato salad.

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

• cherry tomatoes - Substitute with heirloom tomatoes: Heirloom tomatoes offer a unique flavor and can be diced to a similar size.

• diced cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good replacement.

• diced cucumber - Substitute with celery: Celery adds a crunchy texture and a fresh taste, similar to cucumber.

• thinly sliced red onion - Substitute with shallots: Shallots provide a milder onion flavor and can be sliced thinly.

• thinly sliced red onion - Substitute with green onions: Green onions offer a milder taste and a bit of color contrast.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and works well in salads.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy flavor that complements the salad.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar adds a fruity acidity similar to balsamic.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor and can be used in the same amount.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile.

• chopped fresh basil - Substitute with fresh parsley: Fresh parsley offers a different but complementary fresh herb flavor.

• chopped fresh basil - Substitute with fresh cilantro: Fresh cilantro provides a unique flavor that can enhance the salad.

• To keep your cherry tomato salad fresh, transfer it to an airtight container. This will help maintain the crispness of the cucumber and the vibrant flavors of the basil.
• Store the container in the refrigerator. The salad will stay fresh for up to 2-3 days. However, for the best taste and texture, it's recommended to consume it within 24 hours.
• If you want to prepare the salad in advance, 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. This prevents the vegetables from becoming soggy.
• Freezing the cherry tomato salad is not recommended. The texture of the tomatoes and cucumbers will change upon thawing, resulting in a mushy consistency. Fresh ingredients are key to the salad's appeal.
• If you have leftover red onion, cucumber, or cherry tomatoes, store them separately in the refrigerator. Use them in other salads or recipes within a few days to minimize waste.
• For a quick refresh, you can add a splash of fresh olive oil and a sprinkle of basil before serving leftovers. This will revive the flavors and make the salad taste freshly made.

• If you must reheat the cherry tomato salad, do so gently to preserve the fresh flavors and textures. Here are some methods:

  • Stovetop Method:

    • Place the salad in a non-stick skillet over low heat.
    • Stir occasionally to ensure even warming.
    • Heat for just a few minutes until the cherry tomatoes and cucumber are slightly warmed but not cooked.

  • Microwave Method:

    • Transfer the salad to a microwave-safe dish.
    • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
    • Microwave on low power for 30-second intervals, stirring in between, until just warmed through.

  • Oven Method:

    • Preheat your oven to 200°F (93°C).
    • Spread the salad evenly on a baking sheet.
    • Warm in the oven for about 5-10 minutes, checking frequently to avoid overcooking.

  • Room Temperature Method:

    • If you prefer not to use heat, simply let the salad sit at room temperature for about 30 minutes before serving.
    • This method helps to take the chill off without compromising the fresh basil and other ingredients.

• Remember, the goal is to gently warm the salad to enhance the flavors without losing the crispness of the cucumber and the juiciness of the cherry tomatoes.

• Mixing bowl: A large bowl used to combine the cherry tomatoes, cucumber, and red onion.

• Chef's knife: Essential for halving the cherry tomatoes, dicing the cucumber, and slicing the red onion.

• Cutting board: Provides a safe and stable surface for cutting the vegetables.

• Measuring cups: Used to measure out the 2 cups of cherry tomatoes and 1 cup of diced cucumber.

• Measuring spoons: Necessary for measuring the 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of salt, and ½ teaspoon of black pepper.

• Salad tongs: Useful for tossing the salad ingredients together to ensure they are well combined.

• Small bowl: Handy for holding the chopped fresh basil until it is ready to be used as a garnish.

• Serving platter: Ideal for presenting the finished cherry tomato salad.

Prep ingredients in advance: Wash and chop the cherry tomatoes, cucumber, and red onion ahead of time and store them in the fridge.

Use a mandoline: Slice the red onion quickly and uniformly with a mandoline slicer.

Make dressing in bulk: Mix olive oil and balsamic vinegar in a jar and store it for future use.

Batch cooking: Double the recipe and store leftovers for a quick meal later.

Pre-chop herbs: Chop the fresh basil and store it in an airtight container.