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–+ servings

Summer Cherry Tomato Salad

Karen Tedesco
A simple fresh tomato salad with both raw and roasted sweet cherry tomatoes. Beautiful and delicious! This goes with ricotta or burrata cheese and bread or as a bruschetta topping.
4.50 from 2 votes
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine Vegetarian
Servings 4 servings
Calories 164 kcal

Ingredients
 

  • 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
US Customary - Metric

Instructions
 

  • 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.

Nutrition

Serving: 1gCalories: 164kcalCarbohydrates: 10gProtein: 2gFat: 14gSaturated Fat: 2gSodium: 25mgPotassium: 494mgFiber: 2gSugar: 6gVitamin A: 1109IUVitamin C: 52mgCalcium: 25mgIron: 2mg