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Warm Cherry Tomato Salad

Serve with Antipasto Platter, Stuffed Steak with Proscuitto and Spinach, and  Sautéed Crimini Mushrooms.

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan

  • 4 cloves garlic, chopped

  • 2 pints cherry tomatoes, rinsed and stems removed

  • 6 scallions, sliced on an angle

  • 2 tablespoons red wine vinegar, a generous splash

  • Salt and pepper

  • 1/2 cup coarsely chopped flat-leaf parsley

Preparation

Heat a medium skillet over medium-high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...