Warm Cherry Tomato and Basil Salad is delicious and flavorful, easy side salad dish. The flavor of sweet cherry tomatoes are enhanced when they are sautéed with garlic and basil. A white wine vinaigrette is made in the pan that coats all the tomatoes perfectly.
Cherry tomatoes never fail to deliver in sweet flavor. Whether raw in salads, or warm like in this recipe. With summer over, we’re starting to transition into warmer, more comforting dishes and this recipe fits the bill perfectly because a warm salad is so much more satisfying when it’s cold outside.
If you can find cherry tomatoes year round, this will be your new favorite way to enjoy these sweet little jewels anytime you want.
A quick and easy side dish that will complement any entrée. Sweet cherry tomatoes, sautéed in olive oil, garlic, white wine and basil.
Slightly garlic-y, the tomatoes still have a bite to them. You want to make sure you just warm the tomatoes through without softening them, because once the skin pops, the tomatoes start to break down and get mushy.
On the day I made this salad, I served it for dinner as a side salad to Traditional Welsh Rarebit, the BEST open-faced grilled cheese made with a beer cheese sauce. So good!
Serve over fresh salad greens, my choice is baby arugula, this Warm Cherry Tomato Salad makes its own dressing in the pan. Perfect as a side dish or a main salad (just add rotisserie chicken or shrimp).
Fresh garlic flavors light olive oil. I like to use light because the flavor of darker olive oil is too over powering. White wine vinegar is added, salt, pepper and this makes the dressing.
I grow my own basil (there’s nothing better) and instead of chopping or tearing large leaves, I used the smallest of the leaves and left them whole.
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Yield: 4
Warm Cherry Tomato and Basil Salad
This warm cherry tomato salad is delicious and flavorful salad side dish. The flavor of sweet cherry tomatoes are enhanced when they are sautéed with garlic, white wine and fresh basil.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients
- 2 tablespoons light olive oil
- 2 garlic cloves, grated or finely chopped
- 1 1/2 pounds red and yellow cherry tomatoes
- 1 1/4 tablespoons white wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup fresh basil leaves
Instructions
- Heat a large, 12-inch skillet over low heat, add the olive oil.
- Add the garlic to the pan and cook for 2 minutes stirring, do not allow to burn, you just want to lightly cook the garlic and flavor the oil.
- Add the tomatoes and toss until well coated with oil, cook for 3 minutes until warmed through, don't allow them to soften.
- Add the vinegar, salt and pepper, cook for 1 more minute, stirring the tomatoes. Add the basil leaves and toss, serve warm.
Notes
* To chiffonade, roll the basil leaves tight and cut into shreds.
Nutrition Information:
Yield:
6Serving Size:
4 ouncesAmount Per Serving:Calories: 57 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 269mg Carbohydrates: 3g Fiber: 1g Sugar: 2g Protein: 1g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Healing Tomato says
September 11, 2014 at 4:21 amI love this recipe. Tomato salad recipe always call me! Your ingredients definitely bring out the best taste in cherry tomatoes
Janette Fuschi says
September 11, 2014 at 3:14 pmThank you
Heidi says
September 6, 2014 at 7:03 amThis si a great recipe for all of those tomatoes that are around this time of year. Hope you have a great day.
Janette Fuschi says
September 6, 2014 at 2:51 pmThank you so much Heidi.
KC the Kitchen Chopper says
September 5, 2014 at 11:30 pmLove the colors and healthful ingredients in this super simple tomato dish! Pinned.
Janette Fuschi says
September 6, 2014 at 2:50 pmThank you KC, this is my new favorite side dish 🙂