I love tomatoes, especially datterini cherry tomatoes, which are always present in my kitchen and are among my favorite ingredients in summer. I often use them raw, but sometimes I also flavor them with lots of herbs and a pinch of brown sugar in the air fryer.
Today, however, I present them in the simplest possible recipe: dressed cherry tomatoes in a salad, with garlic, balsamic vinegar, salt, pepper and a good extra virgin olive oil. A quick, fresh and fragrant dressing that is ready in a few minutes and really solves many ideas in the kitchen, especially when you don’t have many ideas in your head.
You can use them as you like: as a side dish, to top bruschetta or to enrich pasta salads, perfect for the upcoming summer season.
A sincere tip: make them in advance because the longer they rest, the more flavorful they become.
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz datterini cherry tomatoes
- 1/4 red onion
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- to taste salt
- to taste pepper
Tools
- Bowls
Steps
Wash the datterini cherry tomatoes, pat them dry with paper towels and cut them in half.
Slice the peeled red onion very thinly; if the flavor is too strong, soak it in cold water with a little vinegar for 5–10 minutes, then drain and dry it.In a bowl, combine the tomatoes with the onion, season with extra virgin olive oil, balsamic vinegar, salt and pepper.
Mix well and let rest for at least 15 minutes so the flavors meld together.
Serve as a side dish or use to top bruschetta, pasta salads or other cold dishes.
In summer they will disappear quickly served with hard-boiled egg, primo sale cheese, cold pasta or whatever you like best!
Enjoy! Annalisa
