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Lidey's Table

Marinated Cherry Tomato Salad

Thursday, September 6, 2018

When tomatoes are at their peak in August and September, they are so sweet and juicy on their own I like to do very little to them.  A little mozzarella, a drizzle of balsamic, or in this case, a simple red wine vinaigrette with garlic and shallots that really makes the tomatoes shine. And, because it’s summer, a little fresh basil on top.

This recipe is as easy as they come. Find a friend to cut the tomatoes in half while you chop the garlic and shallots, and the whole thing will be done in ten minutes. Then move on to the rest of dinner while the salad marinates (no one will notice if a few tomatoes go missing in the process!!)  Once you have this recipe in your back pocket, I have a feeling you’ll end up making it as often as I do- at least once a week during tomato season. It has only a few ingredients, is super quick to make, and is easily doubled for a crowd- my kind of summer recipe.

Marinated Cherry Tomato Salad

serves 6

  • 1 tablespoon minced garlic (3 cloves)
  • 1/3 cup minced shallots (2 shallots)
  • 2 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • kosher salt and freshly ground black pepper.
  • 4 pints cherry tomatoes, halved through the stem
  • 1/3 cup roughly torn fresh basil leaves, plus whole leaves for serving

In a large bowl, combine the garlic, shallots, vinegar, olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Whisk to combine. Add the tomatoes, toss to coat them in the dressing, and cover. Set aside at room temperature for at least 30 minutes, or up to 2 hours, to let the tomatoes marinate. Just before serving, add the torn basil and toss. Garnish with basil leaves, sprinkle with salt, and serve at room temperature.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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