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Mixed Tomato Salad
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5 from 4 votes

Mixed Tomato Salad

Incredibly flavorful, this Mixed Tomato Salad is a recipe you have to make! It’s easy, tasty, healthy and pairs well with many proteins!
Prep Time15 minutes
Cook Time0 minutes
Passive time1 hour
Servings: 4
Author: Francine Lizotte
Course: Salads & Dressings, Vegetables & Sides
Cuisine: International
Keyword 4th of July, Backyard Party, Canada Day, Easy Recipe, Gluten Free, Healthy, Low Sodium, Summer Food

Ingredients

SALAD

  • 4 cups cherry tomatoes variety pack, washed and halved
  • 1/4 cup shallots, finely chopped
  • 1 large clove garlic, pressed
  • 1 tbsp. basil leaves, finely chopped plus more for garnish tips & tricks
  • 1 tsp. oregano leaves, finely chopped
  • 3/4 cup (120 g/12 oz.) mini Bocconcini cheese, drained and halved
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)

VINAIGRETTE

  • 1 tbsp. extra virgin olive oil tips & tricks
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. granulated sugar
  • 1/4 tsp. hot paprika

Directions

  • To a mixing bowl, add halved tomatoes, shallots, garlic, basil, oregano, Bocconcini, sea salt and freshly ground black pepper. Gently toss until the ingredients are well combined, cover and transfer to the fridge for at least 1 hour.
  • To make the vinaigrette: In a small container, add extra virgin olive oil, balsamic vinegar, granulated sugar and hot paprika. Cover and shake well until everything is well blended. Transfer to the fridge until ready to serve.
  • Before pouring the vinaigrette over the salad, give another good shake to make sure it’s well mixed, pour it on, and gently toss the salad until the ingredients are well coated.