Cherry Tomato Salad

This cherry tomato salad is crazy good. Tomato season is our favorite time of the year, and this dish definitely satisfied our quest for tomato yumminess. The combination of balsamic vinegar and pesto sauce really makes for a wonderful dressing and marinade.

Course Side

Cuisine American

Keyword salad, tomato

Prep Time 1

Total Time 1

Servings servings

Calories 86kcal

Author Inspired by a recipe from Ree Drummond

Ingredients

2 pints grape tomatoes halved if desired (I used a mix of yellow, purple and red tomatoes)
½ red onion sliced thin (I wouldn't hesitate to use the entire onion)
¼ cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons parsley fresh, minced
1 tablespoon pesto
¼ teaspoon sugar
1 clove garlic minced
kosher salt to taste
freshly ground black pepper to taste
1 head iceberg lettuce cut into chunks or shredded (optional)

Instructions

Place the tomatoes and onions in a large resealable container.
Whisk together the oil, vinegar, parsley, pesto, sugar and garlic.
Add to the tomato mixture and stir.
Season with salt and pepper and refrigerate at least one hour before serving.
Serve over lettuce, if using, or just serve in bowls.

Nutrition