Cherry Tomato Basil Salad Recipe

Cherry tomatoes: Small, sweet tomatoes that add a burst of flavor and color to the salad.

Fresh basil leaves: Aromatic herb that pairs beautifully with tomatoes, adding a fresh and slightly peppery taste.

Olive oil: A rich, flavorful oil that helps to meld the ingredients together.

Balsamic vinegar: Adds a tangy sweetness that complements the tomatoes and basil.

Salt: Enhances the natural flavors of the ingredients.

Freshly ground black pepper: Adds a bit of heat and depth to the salad.

For an enhanced flavor profile, allow the cherry tomatoes to marinate in the olive oil and balsamic vinegar for about 15 minutes before adding the basil leaves. This will let the tomatoes absorb the dressing, making each bite more flavorful.

• cherry tomatoes - Substitute with grape tomatoes: They have a similar size and sweetness, making them a great alternative.

• cherry tomatoes - Substitute with heirloom tomatoes: These offer a variety of flavors and colors, adding a unique twist to the salad.

• fresh basil leaves - Substitute with fresh mint leaves: Mint provides a refreshing flavor that complements the tomatoes well.

• fresh basil leaves - Substitute with fresh parsley: Parsley adds a different but equally fresh and vibrant taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and neutral, making it a good alternative for dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar offers a tangy flavor that pairs well with tomatoes.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a slightly sweet and fruity acidity.

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

• salt - Substitute with kosher salt: Kosher salt is less refined and can add a different texture and flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used for a different peppery note.

• freshly ground black pepper - Substitute with crushed red pepper flakes: For a spicier kick, crushed red pepper flakes can add heat and depth.

• For short-term storage, transfer the cherry tomato basil salad to an airtight container. Place it in the refrigerator and consume within 1-2 days for optimal freshness.

• To maintain the vibrant flavors and textures, avoid adding the olive oil and balsamic vinegar until just before serving. Store the cherry tomatoes and basil leaves separately if possible.

• If you must store the salad with the dressing, line the container with a paper towel to absorb excess moisture and prevent the basil leaves from wilting too quickly.

• Freezing is not recommended for this salad as the cherry tomatoes and basil leaves will lose their texture and flavor. Instead, consider freezing the cherry tomatoes separately for use in cooked dishes later.

• If you have leftover basil leaves, you can freeze them by placing the leaves in an ice cube tray, covering them with olive oil, and freezing. This way, you can easily add a burst of basil flavor to future dishes.

• When ready to serve, allow the salad to come to room temperature for about 10-15 minutes to enhance the flavors. Toss gently again before serving to redistribute the olive oil and balsamic vinegar.

• For an added touch of freshness, sprinkle a few freshly torn basil leaves on top just before serving.

• Microwave Method:

  1. Place the cherry tomato basil salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 30-second intervals, stirring gently between intervals, until the salad is warmed through. Be careful not to overheat as the cherry tomatoes can become mushy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the cherry tomato basil salad to the skillet and stir gently.
  4. Heat for 2-3 minutes, stirring occasionally, until the salad is warmed through. Avoid high heat to prevent the basil leaves from wilting too much.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the cherry tomato basil salad in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 10-15 minutes, or until the salad is warmed through. Stir gently before serving.

• Room Temperature Method:

  1. Remove the cherry tomato basil salad from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes to an hour.
  3. Toss gently before serving to redistribute the olive oil and balsamic vinegar. This method preserves the freshness of the basil leaves and the texture of the cherry tomatoes.

• Sous Vide Method:

  1. Place the cherry tomato basil salad in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 15-20 minutes.
  4. Remove from the bag and serve immediately. This method ensures even heating without compromising the texture of the cherry tomatoes and basil leaves.

• Mixing bowl: A large bowl used to combine the cherry tomatoes and basil leaves with the dressing.

• Chef's knife: A sharp knife used to halve the cherry tomatoes and tear the basil leaves.

• Cutting board: A sturdy surface to safely cut the cherry tomatoes and prepare the basil leaves.

• Measuring cups: Used to measure out the 2 cups of cherry tomatoes and 1 cup of basil leaves.

• Measuring spoons: Used to measure the 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.

• Salad tongs: Used to gently toss the salad ingredients together.

• Pepper mill: A tool to freshly grind black pepper for seasoning the salad.

• Salt shaker: Used to add salt to taste.

Prepare ingredients ahead: Wash and halve the cherry tomatoes and tear the basil leaves in advance. Store them in the fridge until you're ready to assemble the salad.

Use a salad spinner: Quickly dry the basil leaves after washing to prevent excess moisture from diluting the olive oil and balsamic vinegar dressing.

Pre-mix the dressing: Combine the olive oil and balsamic vinegar in a small jar and shake well. This way, you can just drizzle it over the salad when ready.

Season smartly: Keep salt and freshly ground black pepper in easy-to-use shakers for quick seasoning.