I have an abundance of cherry tomatoes and herbs in my garden this summer, and this recipe is one of my favorite ways to use them. It combines fresh summer flavors into an easy, healthy side that complements many meals. It's so fast to throw it together. Just make sure you allow enough time for it to marinate for a couple of hours before eating it.

A winter salad, too! Fortunately, cherry tomatoes are available year round in most grocery stores, and they maintain their flavor and texture in off season months much better that regular tomatoes. So this salad isn't just for summer; you can enjoy it throughout the year. 

Nutritional information:

• High in iron and vitamins A & C
• Per half-cup serving: 60 calories, 5.4g fat, 4mg sodium (with no added salt), 3.0g carbs, 1.0g fiber, 2.9g sugars, .7g protein
• Weight Watchers PointsPlus: 2

Step-by-step photos for making
Marinated Cherry Tomato & Herb Salad 

Step 1. Assemble the ingredients:

• cherry or grape tomatoes -- (I used half red, half yellow; but use any combo you like)
• extra virgin olive oil
• balsamic vinegar 
• fresh parsley (flat leaf/Italian preferred)
• fresh basil
• fresh rosemary
• salt and freshly ground black pepper

view on Amazon:  organic balsamic vinegar (loaded with anti-oxidants!)

Step 2. Slice each tomato in half. The fastest and easiest way to cut a bunch of them at once is to sandwich them between two rimmed, flat plastic lids as pictured below. You can read more details about this timesaving technique in my post: Easy Way To Cut Cherry Tomatoes.

• view my serrated knife on Amazon (Bonus: it's very affordable!)

It only took seconds to cut all of the tomatoes for this salad.

Step 3. Mince the rosemary and chop the basil and parsley.

• view my go-to Wusthof knife on Amazon  (I received this as a gift from my son and daughter-in-law, and I love it! It is weighted perfectly and holds a sharp edge well.)

Step 4. Mix the olive oil, vinegar and fresh herbs first. (This will coat the herbs and help prevent them from darkening.) Then pour the dressing over the cut tomatoes; gently stir to combine.

Step 5. Cover and chill in the fridge for at least 2 hours; 4 hours is even better. You can even make this the day before. 

Before serving, give the salad a good stir and add salt and pepper to taste. I love how this simple dressing is the perfect complement to the fresh tomatoes and herbs. It's so easy and tastes amazing.

It's easy to turn it into bruschetta! Simply cut the tomatoes into smaller pieces before marinating. Spoon the mixture onto toasted slices of a baguette, and you've got bruschetta.

Optional add-ins. There are many possible tasty additions to this salad. Here are a few of my favorites.

• 1-2 garlic cloves, minced
• red onion, thinly sliced
• grated Parmesan cheese
• crumbled feta cheese
• fresh mini mozzarella balls
• pepperoncini, sliced
• pitted olives
• artichoke hearts (canned or frozen), roughly chopped
• pine nuts
• chopped salami
• cannellini or garbanzo beans
• chopped avocado
• grilled corn

I seldom make this exactly the same way twice. It's fun to try new twists and add-ins. Here's the salad I just made with pine nuts sprinkled on just before serving. Total yum.

But, most often, I'm a purest and eat it without add-ins. The tomatoes and fresh herbs are flavorful enough to stand alone. 

Make it a Yummy day!

Monica

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Marinated Cherry Tomato & Herb Salad

By Monica              Servings: 8 half-cup servings

Ingredients

• 4 cups (2 pints) cherry or grape tomatoes -- (half red, half yellow is a pretty combination; but use any combo you like)
• 3 tablespoons olive oil
• 3 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh parsley (flat leaf/Italian preferred)
• 1 tablespoon chopped fresh basil
• 1 teaspoon minced fresh rosemary
• salt and freshly ground black pepper

Directions

Cut tomatoes in half and add to bowl. Combine olive oil, vinegar, and fresh herbs and pour over tomatoes; stir to combine. Cover and refrigerate for at least 2 hours and up to 24 hours. Stir before serving, and add salt and pepper to taste..

Optional add-ins:
--1-2 garlic cloves, minced
--red onion, thinly sliced
--grated Parmesan cheese
--crumbled feta cheese
--fresh mini mozzarella balls
--pepperoncini, sliced
--pitted olives
--artichoke hearts (canned or frozen), roughly chopped
--pine nuts
--chopped salami
--cannellini or garbanzo beans

TURN IT INTO BRUSCHETTA. Simply cut the tomatoes into smaller pieces before marinating. Spoon it onto toasted slices of a baguette.

NUTRITIONAL INFORMATION (per half-cup serving): 60 calories, 5.4g fat, 4mg sodium (with no added salt), 3.0g carbs, 1.0g fiber, 2.9g sugars, .7g protein
Weight Watchers PointsPlus: 2

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