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Just a very simple salad for hot Summer days ~ cherry tomatoes with green onions ~ fresh basil ~ and a super fast Honey Dijon Vinaigrette.
My tip for cutting the green onions and fresh basil is to use your kitchen shears! So much faster (for me anyways) than a knife (and less chance of cutting yourself when you want very thin slices). I do keep this salad in the refrigerator to store, but serve it room temperature. But otherwise, tomatoes should really be kept at room temperature because they have so much more flavor than when they're kept in the refrigerator. (TIP: If you want to keep them in a wire basket, put a dish towel in the bottom so the wire doesn't bruise them)
I used multi-colored cherry tomatoes (grape tomatoes are fine too) because they're prettier and I usually get them when they don't cost more than plain ones. If you've never used Pink Himalayan salt, I highly recommend getting some (the kind that comes in the grinder isn't very much money @ Kroger or get a jar of already-coarse ground). It has a subtle different flavor which is really good on here (and other things too).
If you want to add cheese, the little balls of fresh mozzarella (cut in half) would make a perfect "Caprese Salad" ~ or crumbled feta would be good too.
***
Summer CHERRY TOMATO SALAD
2 cups (1 pint) cherry tomatoes halved (multi-colored are prettiest)
2 small chopped green onions …………1/2 to 1 tsp minced garlic
2 TB thinly sliced fresh basil…………….1 TB extra-virgin olive oil
2 TB red wine vinegar or balsamic vinegar
1/2 to 1 tsp Dijon mustard………………..1/2 to 1 tsp honey
Coarse ground salt (I like Pink Himalayan) & pepper to taste
1 tsp. crushed/cracked red pepper flakes
***
Prepare the vinaigrette by combining the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, crushed red pepper flakes, basil, oregano, coarse salt, and freshly cracked black pepper to taste in bottom of a bowl ~ whisk well to combine.
Prepare the cherry tomato salad by adding the tomato halves, green onions, basil, additional coarse salt, and freshly cracked black pepper to taste. Gently mix with a rubber scraper until evenly coated.
You can serve immediately in this bowl ~ or set aside to let the flavors mellow (tossing occasionally). It can be stored for several days in a covered glass bowl in the refrigerator, but let it set at room temperature at least 15 minutes before serving.
My tip for cutting the green onions and fresh basil is to use your kitchen shears! So much faster (for me anyways) than a knife (and less chance of cutting yourself when you want very thin slices). I do keep this salad in the refrigerator to store, but serve it room temperature. But otherwise, tomatoes should really be kept at room temperature because they have so much more flavor than when they're kept in the refrigerator. (TIP: If you want to keep them in a wire basket, put a dish towel in the bottom so the wire doesn't bruise them)
I used multi-colored cherry tomatoes (grape tomatoes are fine too) because they're prettier and I usually get them when they don't cost more than plain ones. If you've never used Pink Himalayan salt, I highly recommend getting some (the kind that comes in the grinder isn't very much money @ Kroger or get a jar of already-coarse ground). It has a subtle different flavor which is really good on here (and other things too).
If you want to add cheese, the little balls of fresh mozzarella (cut in half) would make a perfect "Caprese Salad" ~ or crumbled feta would be good too.
***
Summer CHERRY TOMATO SALAD
2 cups (1 pint) cherry tomatoes halved (multi-colored are prettiest)
2 small chopped green onions …………1/2 to 1 tsp minced garlic
2 TB thinly sliced fresh basil…………….1 TB extra-virgin olive oil
2 TB red wine vinegar or balsamic vinegar
1/2 to 1 tsp Dijon mustard………………..1/2 to 1 tsp honey
Coarse ground salt (I like Pink Himalayan) & pepper to taste
1 tsp. crushed/cracked red pepper flakes
***
Prepare the vinaigrette by combining the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, crushed red pepper flakes, basil, oregano, coarse salt, and freshly cracked black pepper to taste in bottom of a bowl ~ whisk well to combine.
Prepare the cherry tomato salad by adding the tomato halves, green onions, basil, additional coarse salt, and freshly cracked black pepper to taste. Gently mix with a rubber scraper until evenly coated.
You can serve immediately in this bowl ~ or set aside to let the flavors mellow (tossing occasionally). It can be stored for several days in a covered glass bowl in the refrigerator, but let it set at room temperature at least 15 minutes before serving.
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