Description
A Simple Cherry Tomato Salad packed with juicy tomatoes, briny olives, fresh parsley, and a zesty lime dressing. Quick, refreshing, and perfect for any meal.
Ingredients
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4 cups cherry tomatoes, halved
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1 cup assorted pitted olives (like Kalamata and green), finely chopped
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¼ cup fresh parsley, finely chopped
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2 garlic cloves, minced
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1 teaspoon Aleppo pepper or red pepper flakes
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Zest and juice of 1 lime
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Extra virgin olive oil (for dressing and optional bread frying)
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Kosher salt and freshly cracked black pepper, to taste
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Optional: 2–3 slices sourdough bread, cut into triangles
Instructions
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In a large bowl, combine cherry tomatoes, chopped olives, parsley, and garlic.
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Season with salt, black pepper, and Aleppo pepper.
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Add lime juice and zest, then drizzle generously with olive oil.
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Toss gently and let rest for 10–15 minutes so flavors can meld.
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Optional: Pan-fry sourdough triangles in olive oil until crispy.
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Serve the salad immediately with crispy bread on the side for dipping.
Notes
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Substitute grape tomatoes or heirloom tomatoes for variety.
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Swap parsley for basil or mint for a flavor twist.
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For extra richness, add crumbled feta or shaved Parmesan.
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Best served fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 54 kcal
- Sugar: 2.7 g
- Carbohydrates: 5.5 g
- Protein: 1.4 g