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Summer Cherry Tomato Salad
Familystyle Food
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.
4.5
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
1x
2x
3x
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:
1
g
Calories:
164
kcal
Carbohydrates:
10
g
Protein:
2
g
Fat:
14
g
Saturated Fat:
2
g
Sodium:
25
mg
Potassium:
494
mg
Fiber:
2
g
Sugar:
6
g
Vitamin A:
1109
IU
Vitamin C:
52
mg
Calcium:
25
mg
Iron:
2
mg