Real Recipes From Real Home Cooks ®

mixed tomato salad

Recipe by
Francine Lizotte
Surrey South, BC

Incredibly flavorful, easy, tasty and healthy, this is a recipe you have to make!

yield 4 servings
prep time 15 Min
method No-Cook or Other

Ingredients For mixed tomato salad

  • 4 c
    cherry tomatoes variety pack, washed and halved
  • 1/4 c
    shallots, finely chopped
  • 1 lg
    clove garlic, pressed
  • 1 Tbsp
    basil leaves, finely chopped plus more for garnish
  • 1 tsp
    oregano leaves, finely chopped
  • 3/4 c
    (120 g/12 oz.) mini bocconcini cheese, drained and halved
  • ground himalayan sea salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 Tbsp
    extra virgin olive oil
  • 1 Tbsp
    balsamic vinegar
  • 1 Tbsp
    granulated sugar
  • 1/4 tsp
    hot paprika

How To Make mixed tomato salad

  • 1
    To a mixing bowl, add halved tomatoes, shallots, garlic, basil, oregano, Bocconcini, sea salt and freshly ground black pepper. Gently toss until the ingredients are well combined, cover and transfer to the fridge for at least 1 hour.
  • 2
    To make the vinaigrette: In a small container, add extra virgin olive oil, balsamic vinegar, granulated sugar and hot paprika. Cover and shake well until everything is well blended. Transfer to the fridge until ready to serve.
  • 3
    Before pouring the vinaigrette over the salad, give another good shake to make sure it’s well mixed, pour it on, and gently toss the salad until the ingredients are well coated.
  • 4
    To view this recipe on YouTube, click on this link >>>>