Ingredients
Vegetables
- 1/2 pound ripe cherry tomatoes, quartered
- 1/4 red onion, sliced thin
- 1/2-1 clove garlic, smashed and minced into a paste
Seasonings & Dressing
- Sea salt, to taste
- 1/4 cup quality extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 lemon, juiced
- Freshly ground black pepper, to taste
- Optional fresh basil, chopped
Instructions
- Prepare the vegetables: Quarter the ripe cherry tomatoes and thinly slice the red onion. Set aside in a bowl.
- Make the garlic paste: Using the flat side of your knife, smash the peeled garlic clove(s) and mince it into a paste. Sprinkle a pinch of sea salt over the garlic and add it to the bowl with the tomatoes and onions.
- Combine and marinate: Add extra virgin olive oil, red wine vinegar, fresh lemon juice, freshly ground black pepper, and chopped fresh basil if available. Toss everything gently to coat the tomatoes evenly. Let the mixture sit at room temperature for 1 to 2 hours, stirring occasionally to allow flavors to meld.
- Serve and enjoy: Serve the marinated tomatoes at room temperature. They make a fantastic summer salad topping that can double as a dressing, an appetizer on toasted crostini, or a flavorful addition to avocado toast. Adjust salt and pepper as needed before serving.
Notes
- Marinate the tomatoes for at least one hour to allow the flavors to develop fully.
- Use the freshest cherry tomatoes available for the best taste and texture.
- For a stronger garlic flavor, use a whole clove rather than half.
- Optional fresh basil adds a lovely herbaceous note but can be omitted if unavailable.
- Store leftovers in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
