Ingredients
Vegetables
- 340 g cherry tomatoes (12 oz) (or other mini or baby tomatoes)
Herbs & Spices
- 1 clove garlic (crushed or finely grated, more if desired)
- 1 teaspoon dried oregano
- 1 handful fresh basil (torn or finely sliced)
- 1 pinch salt & pepper (a generous pinch)
Liquids & Oils
- 1 tablespoon olive oil (extra virgin olive oil preferred, mild olive oil also fine)
- 1 ½ tablespoons balsamic vinegar
Instructions
- Prepare Tomatoes and Herbs: Slice the cherry tomatoes as desired and place them in a mixing bowl. Add the crushed garlic, dried oregano, fresh basil, and a generous pinch of salt and pepper. Mix all the ingredients well to combine the flavors.
- Add Olive Oil and Balsamic Vinegar: Pour in the olive oil and balsamic vinegar to the tomato mixture. Stir again thoroughly to ensure the tomatoes are evenly coated with the marinade.
- Marinate: Transfer the marinated tomatoes into a clean jam jar or airtight container with a tight-fitting lid. Place it in the refrigerator to marinate. Although you can eat the tomatoes immediately, letting them sit for some time will enhance the flavor profile.
- Serve: When ready, serve the marinated cherry tomatoes as a side dish, salad topping, or snack. Enjoy the fresh and tangy taste!
Notes
- For stronger garlic flavor, increase the amount of garlic used.
- Use fresh basil when possible for a more vibrant taste; dried basil can be substituted but will alter flavor.
- The marinade improves with time, ideally let it rest for at least 30 minutes before serving.
- Store in the refrigerator and consume within 3-4 days for freshness.
- This recipe is versatile – try adding other fresh herbs like thyme or rosemary for variation.
- Prep Time: 4 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
