grape tomatoes are such an ideal way to get your tomato fix: tiny, juicy, and sweet, these little guys pack a flavor punch without all of the mess that can come from slicing larger tomatoes.
lately i seem to be incorporating grape tomatoes into as many dishes as i can, and if possible i love to use both the red and yellow varieties!
this past weekend i made a riff on my trusty shrimp and israeli couscous dish:
a few weekends ago i debuted a tomato and fennel salad that became a fast favorite:
i sliced red and yellow grape tomatoes in half, added slivers of fennel, and tossed everything in a vinaigrette made with lemon juice and olive oil - fresh and light!
up next: my mom's corn and tomato salad - a summer staple in our house! usually we use normal-sized tomatoes, but i am going to sub grape tomatoes :)
here's what you'll need:
1. slice your grape tomatoes in half.
2. slice red onion into slivers.
3. cook corn (i don't have a microwave so i steam mine) and cut it off the cob.
4. chiffonade the basil (click here for a chiffonade how-to.)
add all of your ingredients (except the basil) into a bowl.
whisk together olive oil and red wine vinegar (or balsamic works, too!)
toss the vinaigrette over the salad, season with salt and pepper, and garnish with the basil.
you can see the finished result in the blue bowl on the left from a summer BBQ last year!