This is a salad you can make any time of the year, but one thing is for sure, it’ll remind you of those warm and breezy summer days. I can’t get enough of these marinated tomatoes. They taste so crisp and fresh. Yum! I have enjoyed these little cherry maters marinated in a yummy oil and vinegar brine as a salad on top of crisp, fresh romaine lettuce and on top of crackers and tiny toasts.
This recipe makes a wonderful appetizer. You’re really going to like this 🙂
Oh, and get this, my kids absolutely LOVED this cherry tomato salad. They don’t typically eat stuff like this but said the marinade was out of this world. Score for team mom!
Recipe and photo courtesy of Ree Drummond and Mom’s Pantry Kitchen.
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Quick Tip: The recipe calls for one cup of canola oil but I use just a 1/2 cup and then a 1/2 cup of olive oil.