By I made ceviche — the summer tradition, the annual return of shrimp and lime and mango. The ceviche at both bakeries now — the recipe crossing the bridge the way all our recipes cross, completely, faithfully, tasting like home on both sides.
Ceviche carries that feeling for me — the certainty that summer has returned, that the flavors I love are right where I left them. When I want something to sit beside it on the table, something that speaks the same language of bright acid and fresh produce, I reach for this cherry tomato salad. It’s the same kind of ritual: simple, seasonal, and faithful every single time.
Cherry Tomato Salad
Prep Time: 10 min | Cook Time: 0 min | Total Time: 10 min | Servings: 4
Ingredients
- 2 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, minced
- 1/4 teaspoon honey (optional)
Instructions
- Prep the tomatoes. Halve all the cherry tomatoes and place them in a medium mixing bowl. Add the thinly sliced red onion.
- Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, pepper, and honey if using until well combined.
- Combine. Pour the dressing over the tomatoes and onion and toss gently to coat everything evenly.
- Add the basil. Scatter the torn fresh basil over the top and give the salad one final gentle toss.
- Rest and serve. Let the salad sit for 5 minutes at room temperature so the tomatoes absorb the dressing, then serve immediately.
Nutrition (per serving)
Calories: 85 | Protein: 1g | Fat: 7g | Carbs: 6g | Fiber: 1g | Sodium: 240mg