Mixed tomato salad
This mixed tomato salad features a blend of sweet cherry tomatoes, tangy sun-dried tomatoes, peppery arugula, and creamy feta, all tossed with vinegar for a refreshing dish. It's a quick and nutritious option, perfect as a side or light meal.
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup cherry tomatoes1/2 cup sun-dried tomatoes
2 cups arugula
1/3 cup feta cheese
2 tbsp vinegar
Mixed tomato salad is a fresh and vibrant dish perfect for any occasion. This recipe combines the sweetness of cherry tomatoes, the intense flavor of sun-dried tomatoes, the peppery bite of arugula, and the creamy tang of feta cheese, all brought together with a splash of vinegar. It's a delightful, nutritious salad that is both easy and quick to make.
Instructions:
- Cherry Tomatoes: Rinse 1 cup of cherry tomatoes under cold water. Pat them dry with a clean kitchen towel or paper towel. Cut each cherry tomato in half and set aside.
- If your sun-dried tomatoes are oil-packed, drain the excess oil. If they are dried (not packed in oil), you can rehydrate them by soaking them in warm water for about 10 minutes, then drain and pat dry with paper towels. Once ready, chop the sun-dried tomatoes into small pieces.
- Rinse 2 cups of arugula under cold water, then dry using a salad spinner or by gently patting dry with a towel.
- Crumble 1/3 cup of feta cheese if it's in a block. If it's pre-crumbled, measure out the required amount.
- In a large salad bowl, add the halved cherry tomatoes, chopped sun-dried tomatoes, and arugula.
- Toss the ingredients gently to ensure an even distribution of the cherry and sun-dried tomatoes with the arugula.
- Sprinkle the crumbled feta cheese over the mixed salad. Give it another gentle toss to mix the feta evenly.
- Drizzle 2 tablespoons of vinegar over the salad. The choice of vinegar can add different flavor profiles: balsamic vinegar for a sweet note, red wine vinegar for a tangier taste, or apple cider vinegar for a mild and slightly fruity flavor.
- Toss the salad one last time to ensure the vinegar is evenly distributed throughout.
- Serve the mixed tomato salad immediately as a fresh, flavorful side dish or light meal.
This mixed tomato salad is a versatile and easy-to-make dish that brings together a variety of flavors and textures in each bite. Whether you're serving it as a side dish or a light main course, it's sure to be a hit with your family and friends. Enjoy the burst of freshness and savor every delicious mouthful!
Mixed tomato salad FAQ:
The mixed tomato salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. The arugula may start to wilt after that.
If you want to substitute feta cheese, consider using goat cheese for a similar tangy flavor, or try ricotta for a creamier texture. Vegan feta or tofu can also be good alternatives.
You can use various types of vinegar, but balsamic vinegar adds sweetness, red wine vinegar provides a sharper taste, and apple cider vinegar offers a milder flavor. Choose based on your preference!
Yes, you can customize the salad by adding ingredients like cucumbers, olives, bell peppers, or herbs like basil or parsley to enhance the flavor and nutrition.
Ripe cherry tomatoes should be firm yet slightly soft to the touch, with vibrant color and a sweet aroma. Avoid any that are overly soft, wrinkled, or have blemishes.
Tips:
- For the best flavor, use high-quality, vine-ripened cherry tomatoes.
- If the sun-dried tomatoes are too tough, soak them in warm water for 10-15 minutes before adding them to the salad.
- Feel free to experiment with different types of vinegar based on your taste preference—balsamic vinegar or red wine vinegar can add a unique twist.
- For a heartier salad, add in some toasted nuts or seeds, such as pine nuts or sunflower seeds.
- Chill the salad for about 20-30 minutes before serving to allow the flavors to meld together.
Nutrition per serving
4 ServingsCalories 110kcal
Protein 6g
Carbohydrates 13g
Fiber 3.01g
Sugar 8g
Fat 4.79g
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