Cherry tomato salad. One of the easiest summer salads to make is this cherry tomato salad – tangy, tangy, colorful and so tasty. If you like tangy dishes, you’ll also love this awesome cherry tomato salad.

During the summers, our meals consist mainly of salads or light meals. Salads are easy to prepare and light on the stomach – refreshing, easy to assemble and prepare.

This cherry tomato salad is

  • Simple and easy to prepare with perfect flavors.
  • Makes for a healthy side dish with any meal, be it American, Continental, European or Indian.
  • Raw, vegan and gluten free.
  • Easy to digest, intestinal and light on the stomach.

The elements of this cherry tomato salad are

  1. Cherry tomatoes, of course – although you could even use small tomatoes or grape tomatoes.
  2. Herbs – fresh or dried herbs can be used. The basil gives a really good flavor, so don’t forget to add them. I used dried herbs and added my favorites – basil and parsley. I didn’t have any fresh herbs when I took the photos. However, let me tell you, I have made this salad recipe several times with fresh basil and the aroma and flavor of the fresh basil is just superb. Yes of course you can also add your favorite herbs. so choose your favorite herbs and add them.
  3. Extra Virgin Olive Oil (evoo) – for that peppery, herbaceous flavor. If you don’t have evoo, even regular olive oil will do. Neutral flavored oil can also be used, but the salad tastes better with olive oil.
  4. Vinegar – to get that sour sour taste. Use apple cider vinegar or balsamic vinegar or red wine vinegar. I used organic apple cider with the “mother”. this apple cider vinegar is nothing but raw, unrefined apple cider vinegar that has not been pasteurized. The “mothers” here are gut bacteria that are actually used in the making of apple cider vinegar, but eliminated in many packaged apple cider vinegar because it gives a cloudy appearance. Apple Cider Vinegar with Mother is readily available in stores and online.
  5. Sugar – just a tiny bit of unrefined cane sugar, to balance the sour and taste and bring harmony to the dish. You can even add other sweeteners like coconut sugar, honey, or palm sugar. You can even skip the sugar completely if the cherry tomatoes are sweeter.
  6. Garlic – a little garlic to give the salad that slight heat.

How to make a cherry tomato salad

1. Rinse 200 grams of cherry tomatoes very well. Drain off all the water and let the tomatoes dry naturally for a few minutes. You can spread the tomatoes in a tray or board to dry them. You can even wipe the tomatoes with a clean cotton towel. Usually I rinse the tomatoes an hour before and then spread them out on a plate. Once they have dried the water, I keep them in a bowl with a lid.

2. Cut the larger cherry tomatoes in half, keeping the smaller ones intact.

Make an oil and vinegar vinaigrette

3. In a mixing bowl, take 1 tablespoon of extra virgin olive oil and 2 teaspoons of apple cider vinegar. You can use balsamic vinegar or red wine vinegar or white vinegar instead.

4. Sprinkle ½ teaspoon of dried basil and ½ teaspoon of dried parsley. You can even add ½ tbsp of chopped fresh basil and ½ tbsp of chopped fresh parsley. Add ¼ teaspoon of sugar or add as needed and ¼ teaspoon of crushed black pepper or black pepper powder. Season with ¼ teaspoon of salt or add as needed.

5. Add 1 small minced or crushed garlic clove.

6. Whisk vigorously so that the spices, herbs, oil, sugar, salt and vinegar are mixed evenly.

Make a cherry tomato salad

7. Add the halved cherry tomatoes.

8. Stir and toss so that the dressing coats the cherry tomatoes.

9. Serve the cherry tomato salad immediately. Salads are best served fresh, especiallytomato salads. If you can’t, refrigerate for 1 to 2 hours and serve later. However, when refrigerating, the taste of the tomato salad changes. While serving, you can even add grated Parmesan.