Photo: Warm Cherry Tomato Salad Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, chopped
- 2 pints cherry tomatoes, rinsed and stems removed
- 6 scallions, sliced on an angle
- 2 tablespoons kosher for Passover red wine vinegar, a generous splash
- Salt and pepper
- 1/2 cup coarsely chopped flat-leaf parsley
Directions
Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.
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By bgsquirl
on November 25, 2011
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Made it for Thanksgiving and my family loved it! Flavor punch with out a lot of fuss.
By buffyswanson_12...
Jackson, NJ
on August 27, 2010
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I was making Ina's Indonesian grilled swordfish, and had two pints of cherry tomatoes on hand (one yellow, one red. Searched the site for a way to incorporate the tomatoes into the meal when I found this recipe. Swapped out the red wine vinegar for rice vinegar, added a splash of sesame oil and substituted chopped Thai basil for the parsley. Voila -- warm cherry tomato salad with an Asian spin, and the perfect complement to the ginger-soy swordfish!
By jillmt
Santa Rosa, CA
on August 23, 2010
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This recipe was surprisingly good! I love tomatoes and knew I'd probably like this recipe, but I couldn't believe how much I liked it!
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