Summer Cherry Tomato Salad
A simple fresh tomato salad with both raw and roasted sweet cherry tomatoes. It's colorful and delicious! This salad goes with ricotta or burrata cheese and bread or as a bruschetta topping.
Ingredients
- 2 pounds (90o g) cherry tomatoes in assorted colors halved
- 1 garlic clove smashed, peeled and roughly chopped
- ¼ cup (60 ml) extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- ½ 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
- Toasted bread
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 on the side.
Nutrition
Calories: 164kcalCarbohydrates: 10gProtein: 2gFat: 14gSodium: 25mgFiber: 2gSugar: 6g
