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