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Quick-Marinated Cherry Tomato Salad




Source of Recipe


Ree Drummond – “The Pioneer Woman”


Recipe Introduction


Mike requested some kind of tomato salad for Father’s Day. Since we weren’t getting good tomatoes yet, I knew I’d need to use grape or cherry tomatoes. A couple of days later, I was watching “The Pioneer Woman” and she was making this recipe. It is VERY easy and is ready in an hour or so. Go here to see a wonderful trick for slicing all those tomatoes quickly: https://food52.com/blog/4179-a-hack-for-slicing-cherry-tomatoes
I didn’t add the lettuce to my dish because he really wanted just tomatoes, but I think it would be great. If you are using the lettuce, go with her tomato amounts, but since I wasn’t I added an additional pint of tomatoes. It would have served 10 people, I’m sure.



Recipe Link: http://www.foodnetwork.com/recipes/ree-drummond/quick-marinated-cherry-tomato-salad-recipe-1976808

List of Ingredients




1 pint red grape tomatoes
1 pint yellow grape tomatoes
1/2 red onion, thinly sliced - or spring onion, if you can find it!
1/4 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons minced fresh parsley
1 heaping tablespoon jarred pesto
1/4 teaspoon sugar
1 clove garlic, pressed
Salt and fresh ground black pepper
1 head iceberg lettuce, cut into chunks


Recipe



Halve the tomatoes and place them in a large bowl with the rest of the ingredients EXCEPT for the lettuce. Toss well, cover and set aside for 2-3 hours (I never refrigerate tomatoes). When ready to serve toss with the chunks of iceberg.

Serves 6-8 – see my note.