This week at the Farmer's Market, I picked up a lovely package of fresh, ripe cherry tomatoes. They were just beautiful! Red, yellow and orange:
I ate some of them right from the container and they were so sweet and flavorful. But I wanted to do something special with the rest... something that would highlight the sweet fresh taste. So I made a cherry tomato salad!
This is a very easy recipe to make. First, wash and stem your cherry tomatoes. Slice each one in half and place in a bowl. I had 2 cups of cherry tomatoes. Next, add 2 tablespoons of your favorite fresh herb. I used Italian parsley because I had it on hand, but I think fresh basil would be even better! I love the taste of basil and tomatoes. Next, add your dressing. You can make your own by mixing olive oil, dried herbs, and vinegar (Balsamic is good). Or, you can take the easy route and use a bottled dressing like I did. I used 2 tablespoons of Newman's Own Lite Balsamic... yum! Add a sprinkle of black pepper and toss. Cover with plastic wrap and refrigerate for at least half an hour to let the tomatoes marinate. Then the salad is ready to eat! I topped mine with a bit of coarsely ground sea salt.
It tastes as good as it looks! This is a great side to fish or steak. Made with the Newman's Own dressing, a half cup serving counts as one Green serving plus 1/4 of a fat and 1/8 of a condiment on Medifast.
You can adapt this recipe to your tastes. It is so versatile! You can try different herbs or dressings. You can add quartered slices of crisp cucumber and/or thinly sliced sweet onion. Or you can use basil and add cubes of fresh mozzarella for a Caprese salad. Any way you mix it up, this is delicious!
Today was a good day for me, despite my on-and-off headache. I had this lovely salad and rotisserie chicken for my dinner, did a couple miles of walking, and had fun at the craft store with my daughter. Feeling good and looking forward to tomorrow!
Food on the Brain
1 day ago