Tomato Salad of Tiny Tomatoes


Yield:
4 to 6 servings

CATEGORIES
Ingredients
  • 1 pint basket of small tomatoes: cherry, red or golden currant tomatoes, yellow pear
  • 1 shallot, finely diced
  • Salt and freshly ground pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped marjoram or torn basil leaves
  • Few drops balsamic vinegar, to taste
Directions

Rinse the tomatoes, remove the stems, and cut them into halves or quarters. Leave tiny currant tomatoes whole. Put in a bowl with the shallot, season with a pinch of salt and freshly ground pepper, then toss with the olive oil and marjoram. Taste the salad and add a little balsamic vinegar if needed or desired.

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    Recipe courtesy of Food Network Kitchen