Recipe courtesy of Deborah Madison

Tomato Salad of Tiny Tomatoes

  • Yield: 4 to 6 servings
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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


  1. 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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