Cherry Tomato Salad Recipe

Cherry tomatoes: These small, sweet tomatoes are perfect for salads due to their juicy texture and vibrant flavor.

Cucumber: Adds a refreshing crunch and mild flavor that balances the sweetness of the tomatoes.

Red onion: Provides a sharp, tangy contrast to the other ingredients, adding depth to the salad.

Olive oil: A healthy fat that helps to meld the flavors together and adds a silky texture.

Balsamic vinegar: Adds a sweet and tangy flavor that complements the freshness of the vegetables.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and complexity to the salad.

Basil: Fresh basil leaves add a fragrant, herbaceous note that brightens up the dish.

When preparing the red onion, soak the thin slices in cold water for about 10 minutes before adding them to the salad. This will help to mellow out the sharpness and make the onion flavor more subtle, allowing the cherry tomatoes and cucumber to shine through.

• Cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them a great alternative.

• Diced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, which works well in salads.

• Red onion - Substitute with shallots: Shallots offer a milder, sweeter taste compared to red onions, which can be a pleasant change in salads.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that complements the salad.

• Balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a tangy flavor that pairs well with the other ingredients in the salad.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the taste of the salad.

• Freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor profile, offering a subtle change.

• Fresh basil - Substitute with fresh parsley: Fresh parsley provides a bright, fresh flavor that complements the other ingredients in the salad.

• To keep your cherry tomato salad fresh, store it in an airtight container. This will help maintain the crispness of the cucumber and the juiciness of the cherry tomatoes.
• Place the container in the refrigerator. The salad will stay fresh for up to 2-3 days. The basil may wilt slightly, but the flavors will meld beautifully.
• If you plan to make the salad ahead of time, consider storing the dressing separately. Combine the olive oil and balsamic vinegar in a small jar and shake well before drizzling over the salad just before serving.
• For longer storage, you can freeze the cherry tomato salad, but note that the texture of the cucumber and cherry tomatoes may change upon thawing. To freeze, place the salad in a freezer-safe container or a heavy-duty freezer bag.
• When ready to use, thaw the salad in the refrigerator overnight. Drain any excess liquid that may have accumulated during the freezing process.
• Refresh the salad by adding a bit more olive oil and balsamic vinegar, and toss gently to combine. This will help revive the flavors and improve the texture.
• For best results, consume the thawed salad within a day or two.

• If you must reheat the cherry tomato salad, do so gently to avoid wilting the vegetables. Place the salad in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 20-30 seconds, checking frequently to ensure the tomatoes and cucumbers don't become too soft.

• Alternatively, you can reheat the salad on the stovetop. Place a non-stick pan over low heat and add the salad. Stir gently and heat for 1-2 minutes, just until the olive oil and balsamic vinegar are warmed through. Be careful not to overheat, as this can make the vegetables soggy.

• For a different approach, consider transforming the leftover salad into a warm dish. Add the salad to a skillet with a bit more olive oil and sauté over medium heat for 2-3 minutes. This method will slightly cook the tomatoes and cucumbers, giving them a new texture and flavor profile.

• If you prefer to avoid reheating, simply bring the salad to room temperature before serving. This can be done by letting it sit out for about 15-20 minutes. The flavors will meld together nicely without compromising the crispness of the vegetables.

• Mixing bowl: Use a large mixing bowl to combine the cherry tomatoes, cucumber, and red onion.

• Chef's knife: A sharp chef's knife is essential for dicing the cucumber and halving the cherry tomatoes.

• Cutting board: A sturdy cutting board provides a safe surface for chopping vegetables.

• Measuring cups: Use measuring cups to accurately measure out the cherry tomatoes and olive oil.

• Measuring spoons: Measuring spoons are needed for measuring the balsamic vinegar, salt, and black pepper.

• Salad tongs: Salad tongs are useful for gently tossing the salad ingredients together.

• Small bowl: A small bowl can be used to mix the olive oil and balsamic vinegar before drizzling.

• Whisk: A whisk helps to combine the olive oil and balsamic vinegar evenly.

• Serving platter: Present the salad on a serving platter for a beautiful presentation.

• Herb scissors: Herb scissors make it easy to chop fresh basil quickly and efficiently.

Prep ingredients in advance: Wash and halve cherry tomatoes, dice cucumber, and slice red onion the night before.

Use a mandoline: Quickly achieve thin, even slices of red onion with a mandoline slicer.

Pre-make dressing: Mix olive oil and balsamic vinegar ahead of time and store in a jar.

Batch chop basil: Chop a large bunch of fresh basil at once and store in the fridge.

Combine in one bowl: Use a large mixing bowl to combine all ingredients at once, reducing cleanup time.