Cherry Tomato Salad with Red Onion and Herbs
3 servings
30 minutes
This salad of cherry tomatoes with red onion and herbs is the embodiment of freshness and vibrant flavors. Its roots can be traced to Mediterranean and European cuisines, where the balance of tartness, sweetness, and spiciness is appreciated. Sweet cherry tomatoes harmoniously combine with aromatic red onion, tangy pomegranate seeds, and refreshing herbs—cilantro and mint. The dressing of raspberry vinegar and olive oil adds a refined tanginess to the dish, making it perfectly suited for meat or vegetable dishes. This salad is a true celebration of color and flavor; it works wonderfully as a standalone dish or a light complement to the main menu. As the ingredients soak in the dressing, they fully reveal themselves, creating an unforgettable gastronomic experience.
1
Cut the cherry tomatoes in half. I recommend using snack cherries or colorful cherries for a vibrant salad.
- Cherry tomatoes: 250 g
2
Slice half a red onion into thin half-rings. If you don't have sweet onion, it's not a big deal. Use any red onion. Vinegar will take away the extra sharpness.
- Sweet red onion: 1 head
3
Cut the pomegranate and break it in half. Use your hands to extract the seeds into a salad bowl. You can also knock the seeds out by tapping the broken pomegranate halves with a spoon. Remove all the white membranes from the seeds.
- Grenades: 1 piece
4
Chop cilantro and mint leaves (without stems) coarsely. You can also add cilantro stems to the salad, but it's better to chop them finely.
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 10 stems
5
Mix tomatoes, onions, pomegranate seeds, and herbs in a clear salad bowl.
- Cherry tomatoes: 250 g
- Sweet red onion: 1 head
- Grenades: 1 piece
- Fresh cilantro (coriander): 1 bunch
- Fresh mint: 10 stems
6
In a small clean glass jar, mix raspberry vinegar with olive oil, add salt and pepper. Screw on the lid and shake to combine all ingredients well.
- Raspberry vinegar: 1 tablespoon
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
7
Pour the dressing over the salad and mix.
- Raspberry vinegar: 1 tablespoon
- Olive oil: 50 ml
8
Leave for 10-15 minutes for the dressing to soak into the onion and tomatoes.