Tricolor Tomato, Onion, and Herb Salad
Tricolor Tomato, Onion, and Herb Salad
This fresh, colorful salad is bursting with flavor. It’s a perfect side for any meal. Pair it with eggs and a bagel for brunch, a steak and potato wedges at a barbecue, or a slice of fish for a Shabbos appetizer. It’s the type of side everyone is always excited to enjoy!
YIELDS 21⁄2–3 CUPS
- 16 oz (450-g) tricolor cherry tomatoes, cut into quarters
- 1⁄2 small shallot, chopped
- 1 scallion, sliced
- 1⁄4 small sweet white onion, chopped
- 1⁄2 Tbsp chopped fresh dill
- 1⁄2 Tbsp chopped fresh parsley
- 1⁄2 Tbsp chopped fresh cilantro or basil
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp orange juice
- 1 tsp salt (or to taste)
- 1⁄2 tsp course black pepper
- 1⁄4 tsp garlic powder
- 1⁄2 tsp lemon pepper (optional)
Toss all veggies and herbs with oil, vinegar, juice, and spices. Serve within an hour for best results. The tomatoes will get soggy within a day.
(Originally featured in Family Table, Issue 706)
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