Two Tone Cherry Tomato Salad

During the holiday of Passover, you tend to eat heavier than usual. Many chickens, meats and fish are consumed since it is holiday fare. I try very hard to include many salads and veggies both to lighten up all the food we are eating and to add much needed color to the table.

This recipe is super fast and easy and if you don’t have cherry tomatoes at all, works very well with regular tomatoes but if you have the cherry tomatoes, it’s prettier and I find, anyway, more fun to eat.

If you can get both yellow and red ones, all the better.

Start with the cherry tomatoes, wash well, drain and pat dry (so the dressing will adhere properly).

Pat dry. Aren’t they lovely to look at?

Take a cutting board and cut the tomatoes in half.

Place in bowl. Right in the bowl, (see, told you it’s easy) put the oil, salt, onion and spices.

Toss well and you will see it forms its own sauce. Let sit in dressing and marinate at least 15 minutes. Serve at room temperature for best flavor.

 Two Tone Cherry Tomato Salad

Yellow cherry tomatoes about 10
Red cherry or baby plum tomatoes about 10
2 tablespoons olive oil 
1/2 teaspoon kosher salt 
1/2 teaspoon garlic powder 
1/2 teaspoon ground black pepper 
1 teaspoon paprika 
1 teaspoon finely chopped onion – red or Spanish

Directions:

Wash the tomatoes well and pat dry. Using a cutting board, cut each tomato in half. (At this point, if you only have regular tomatoes, cut them into cubes). Place into bowl and add the olive oil and toss. Then add the salt and spices and onion and toss well. A reddish sauce will coat the tomatoes. Let marinate at least 15 minutes and best served at room temp. Flavorful and simple. This recipe can be doubled or tripled. I made this for one meal for three people as one of a number of side dishes.