This cherry tomato “salsa” or salad is a delicious, colorful, and easy-to-prepare dish that goes with almost any kind of entrée.
I don’t use this as a “salsa” so much as a side dish/salad. If I wanted to make it a salsa, I would probably cut the tomatoes into smaller pieces.
Makes about 3-4 servings
1 dry pint (@12 oz) of cherry tomatoes – I like using a mixture of colors, if available
1 bunch scallions/spring onions, green tops only
2-3 tablespoons of rice vinegar (I like Nakano Seasoned Rice Vinegar)
2-3 tablespoons of olive oil (equal amount to vinegar used)
1 tablespoon finely chopped pickled jalapeno pepper (to taste) (or 1-2 teaspoons dry red pepper flakes)
salt and pepper to taste
Wash and dry the tomatoes and slice each in half (or thirds if they are very large) into a glass or ceramic bowl. Wash and trim the root end off of the scallions, separating the green tops, and thinly slice them into the bowl with the tomatoes. Add as much hot pepper as you want. I sometimes substitute 1-2 teaspoons crushed red pepper flakes.
Make a dressing from equal parts vinegar and olive oil and pour over tomato mixture.
Season with salt and pepper to taste.
This is best made a few hours ahead and refrigerated.
Sometimes I’ve added chopped carrots and celery for variety and more color — it’s all good!
In a hurry? Use any good Italian dressing instead of mixing the rice and vinegar.