Mix raw and roasted sweet cherry tomatoes to make an easy and colorful summer salad.
This cherry tomato salad is all about simple flavor.
Soft, sweet roasted cherry tomatoes mixed with juicy fresh raw ones make a delicious contrast of flavors and textures.
Cherry tomatoes are versatile, and somewhere I got idea to mix uncooked tomatoes with roasted ones.
You get the intensity of sweet, roasted tomatoes along with the juicy pop from the fresh.
Summer cherry tomatoes are hard to resist — they come in a rainbow of colors and now that they’re increasingly grown in greenhouses, their season seems to be almost year-round.
Try this recipe as pasta sauce or bruschetta topping for grilled chicken.
Summer Cherry Tomato Salad
- 2 pounds (90o g) cherry tomatoes in assorted colors, halved
- 1 garlic clove, smashed, peeled and roughly chopped
- 1/4 cup (60 ml) extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon granulated sugar or 1 teaspoon honey
- 2 teaspoons (10 ml) white wine vinegar or fresh lemon juice
- Handful fresh basil leaves, torn
- Fresh mozzarella, burrata or ricotta cheese (optional)
- Toasted bread
- Heat oven to 425 degrees.
- Toss half the tomatoes in a shallow baking dish with the garlic and olive oil. Season with salt and pepper to taste.
- Roast tomatoes until they become shriveled and softened, 20 – 25 minutes. Cool to room temperature.
- Transfer the tomatoes along with all the juices in the baking dish to a serving bowl.
- Stir in the remaining raw tomatoes. Sprinkle with the sugar and vinegar or lemon juice and gently combine. Sprinkle with the basil.
- Serve with fresh cheese and toasted bread.