Cherry Tomato Salad | Mark’s Daily Apple

Cherry tomatoes add vibrant color to any dish. Whether you’re using them to drizzle on top of a grilled chicken salad or letting them simmer of a stove in a chicken skillet recipe to bring out all the flavor, cherry tomatoes are sure to liven up any dish. But what happens when it’s the end of the week and you still haven’t made a dent in that large box of cherry tomatoes you got from the store or local farmer’s market? That’s where this recipe comes in.

What’s the difference between cherry tomatoes and grape tomatoes?

There’s not a lot. One of the main differences comes in size. Grape tomatoes tend to be smaller and are oblong rather than round, just like a grape. Grape tomatoes also aren’t as sweet as cherry tomatoes. Nutritionally though, they’re pretty similar.

How to make a cherry tomato salad

Once you’ve gathered all your ingredient slice your cherry tomatoes and mozzarella in half. Place in a large bowl with the sliced onion.

Then, in a small bowl, combine the Primal Kitchen Balsamic dressing, basil, dijon mustard, garlic, salt and pepper. 

Pour the balsamic mixture over the tomatoes, mozzarella and onions and gently fold it in until combined. Allow to marinate for 15-30 minutes before serving.

Tips:

This salad can be made ahead of time. Just prepare and place in the fridge to marinate for up to a day, or until ready to serve. The oil in the dressing may solidify, but simply let the salad stand at room temperature for a few minutes and it should turn back to liquid.

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About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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