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Cherry Tomato Salad

Course: Salad


  • 500 gms cherry tomatoes; get the freshest you can find
  • 4 tbsp olive oil
  • 1-2 shallots finely chopped
  • 1-2 tbsp red wine vinegar
  • 2 tbsp fresh chives finely chopped
  • Freshly milled black pepper to season
  • Macrobiotic sea salt to season


  • Leave half of the cherry tomatoes whole and cut the rest into halves.
  • Heat about 2 tbsp olive oil in a pan and add the shallots; sauté lightly till soft.
  • Then add the tomatoes and cook on medium heat for about 3-4 minutes; just get the tomatoes slightly soft but not really to turn it mushy.
  • Add 1 tbsp vinegar and season with salt and pepper.
  • Remove from heat and transfer to a serving dish.
  • Add the remaining olive oil and garnish with the chopped chives.
  • Serve warm or at room temperature.