Recipe courtesy of Deborah Madison

Tomato Salad of Tiny Tomatoes

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  • Yield: 4 to 6 servings



  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.