Summer Cherry Tomato Salad Recipes

SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES

Steps:

• Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
• Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
• Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.

EASY CHERRY TOMATO SALAD

Steps:

• In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper, and whisk to combine. Add tomatoes, and toss to coat.

CHERRY TOMATO SALAD

Steps:

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.

SUMMER CHERRY TOMATO SALAD

Steps:

• Put onion in a bowl with the vinegar and oil. Toss well and leave to marinate in refrigerator for 1 hour, until flavours blend.
• When marinated, remove from fridge and add tomatoes, salt flakes, and cracked pepper.
• Toss salad and just before serving, sprinkle tomato salad with the basil.
• Serve.

CHERRY TOMATO SALAD

Steps:

• In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
• In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

CHERRY TOMATO SUMMER SALAD RECIPE

Steps:

• Cut tomatoes in halves or quarters depending on their size. Add to a large salad bowl.
• Cut end (stem) off of Brussels sprouts, then separate leaves and add to salad bowl.
• Cut off top and stem of jalapeno, cut in half lengthwise, then quarters. Cut out white part and seeds. Then chop into small pieces (or larger according to taste).
• Chop dill, not too fine. Scatter over the salad in the bowl.
• With one hand, squeeze lemon juice into salad, using other hand beneath to catch seeds.
• Add a pinch of salt and fresh ground black pepper.
• Drizzle in the olive oil.
• Toss the salad well to coat with the dressing.
• Serve chilled or at room temperature.
• Bon Appetit!

SUMMERTIME TOMATO SALAD

Steps:

• In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well., Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.