Cherry Tomatoes with Herb Vinaigrette

Cherry Tomatoes with Herb Vinaigrette

This is finger food

We resisted the urge to fancy this up with feta or fresh mozzarella. Tomatoes this good don’t need a lot of help. If you have leftovers, toss them in tomorrow’s salad or pasta.

Cherry Tomatoes with Herb Vinaigrette

1 lb cherry tomatoes

1/4 cup fresh mint

1 tbsp fresh dill

2 tbsp fresh oregano

juice from half a lemon

1/4 cup extra virgin olive oil

1 tsp balsamic vinegar

1 tbsp dry white wine

salt/pepper to taste

Slice the larger tomatoes in half, but leave the small ones whole. (This is visually pleasing and makes for less work.) In a blender or food processor, puree the remaining ingredients, except the salt and pepper. Once pureed, toss the dressing and tomatoes in a large bowl. Season with salt and pepper. Serve immediately or allow flavors to meld for an hour or so.

Ingredients

  • 1 lb cherry tomatoes
  • 1/4 cup fresh mint
  • 1 tbsp fresh dill
  • 2 tbsp fresh oregano
  • juice from half a lemon
  • 1/4 cup extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp dry white wine
  • salt/pepper to taste
Read the whole recipe on Rufus' Food and Spirits Guide