There’s something truly magical about a simple dish that captivates everyone at the table, and that’s exactly what happened with this Cherry Tomato Salad at a recent company BBQ. It was such a hit that the bowl was scraped clean, and the requests for the recipe kept coming.
I like to make a large batch...
This salad combines sweet, oven-roasted cherry tomatoes with the peppery bite of arugula and the freshness of alfalfa sprouts, all dressed in a subtly spicy and garlicky olive oil dressing. The slow-roasting process deepens the tomatoes' flavors, making them burst with each bite, while the simple dressing highlights their natural sweetness and juiciness.
The preparation of this salad is straightforward but delivers on bold flavors. Starting with the tomatoes, which are gently roasted to concentrate their flavor, and finishing with a dressing that’s crafted right in the skillet, every step builds on the next to create a dish that’s as delightful to make as it is to eat.
The addition of chili flakes gives a hint of heat that cuts through the richness, and a splash of white wine vinegar or verjuice brings just the right amount of acidity to lift all the other ingredients.
I encourage you to try making this Cherry Tomato Salad, whether for your next gathering or just as a special treat for yourself at home. It’s proof that the best recipes often come from the simplest ingredients, combined with a little love and attention. Plus, it’s a great way to impress your guests without needing to spend hours in the kitchen.
Ready to see why everyone at the BBQ was raving about it? Dive into this recipe and enjoy the blend of flavors that made it such a standout dish!
Ingredients:
(Serve 2)
Cherry Tomatoes, 200g A Combination Of Red and Yellow
High Quality Olive Oil, For Drizzling + 1/4 Cup
Sea Salt, Pinch
Black Pepper, Pinch
Arugula, A Handful
Alfalfa Sprouts, A Handful
Garlic Thinly Sliced, 1 Clove
Chili Flakes, Pinch
White Wine Vinegar / Verjuice, 1 TBSP
Equipment:
Oven
Cast Iron Skillet / Pan
Directions:
Preheat the oven to 100 degree celsius or 210 fahrenheit.
Place the cherry tomatoes onto a baking dish.
Drizzle some olive oil over the top.
Season with salt and pepper.
Give it a mix until the tomatoes are well coated.
Wack into the oven and bake for about 2 to 2.5 hrs or until the skins of the tomatoes start to shrivel like a raisin but are still plump and juicy.
*Check at the 1.5 hr mark.*
Remove from the oven and set aside until ready to use.
When about to serve, transfer some arugula and alfalfa sprouts into a large mixing bowl.
In a skillet over low heat, add 1/4 cup of olive oil.
Once the oil is heated up, add in the garlic.
Slow cook until the edges of the garlic start to brown.
Remove from heat and add in the chili flakes.
Stir to combine well and pour over the arugula mixture.
Add in the tomatoes.
Deglaze the baking dish with white wine vinegar or verjuice and pour over the salad.
Season with salt and pepper.
Toss until well combined.
Serve immediately.
Bursting with flavors...
Simplicity is the ultimate sophistication...
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