Description
Juicy cherry tomatoes marinated in a tangy-herb vinaigrette—easy, colorful, and perfect as a side, appetizer, or salad topper.
Ingredients
Units
Scale
- 2 cups cherry or grape tomatoes, halved or left whole depending on size
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar (or red wine vinegar)
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp fresh basil, chopped (or 1/2 tsp dried)
- 1 tsp fresh oregano or thyme, chopped (or 1/2 tsp dried)
- Pinch of red pepper flakes (optional)
- Salt and freshly cracked black pepper, to taste
Instructions
- Place the tomatoes in a medium bowl.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, herbs, red pepper flakes (if using), salt, and pepper.
- Pour the dressing over the tomatoes and toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes (up to 4 hours) to let flavors meld.
- Stir again before serving, taste, and adjust seasoning if needed.
- Serve as a side dish, appetizer (with skewers or toothpicks), or use as a topping for bruschetta, grilled meats, or salad greens.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best flavor.
Notes
- Use ripe, firm cherry tomatoes for the best texture and sweetness.
- Customize herbs according to your preference—fresh basil and oregano are especially tasty.
- For extra brightness, stir in a squeeze of fresh lemon juice before serving.
- Make it spicy by adding a pinch of red pepper flakes or finely diced jalapeño.
- Before serving, drizzle a little more olive oil or a splash of vinegar if needed to refresh the flavors.
Nutrition
- Serving Size: ½ cup
- Calories: 60 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg