Cherry tomatoes never fail to deliver in sweet flavor. Whether raw in salads, or warm like in this recipe. With summer over, we’re starting to transition into warmer, more comforting dishes and this recipe fits the bill perfectly because a warm salad is so much more satisfying when it’s cold outside. Another warm salad I love is Warm Buffalo Chicken Salad is a complete meal in itself. A quick and easy side dish that will complement any entrée. Sweet cherry tomatoes, sautéed in olive oil, garlic, white wine and basil. Slightly garlic-y, the tomatoes still have a bite to them. You want to make sure you just warm the tomatoes through without softening them, because once the skin pops, the tomatoes start to break down and get mushy. On the day I made this salad, I served it for dinner as a side salad to Traditional Welsh Rarebit, the BEST open-faced grilled cheese made with a beer cheese sauce. So good! Serve over fresh salad greens, my choice is baby arugula, this Warm Cherry Tomato Salad makes its own dressing in the pan. Perfect as a side dish or a main salad (just add rotisserie chicken or shrimp). You can also toss with pasta.
Cherry Tomato salad dressing
I like to use light flavored olive oil for the dressing because the flavor of darker olive oil is too over powering. Along with a little garlic flavor, white wine vinegar, salt and pepper. I grow my own basil (there’s nothing better) and instead of chopping or tearing large leaves, I used the smallest of the leaves and left them whole.
