Marinated Cherry Tomatoes

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Marinated Cherry Tomatoes

Author: Lisa Zapatka

I first made these to include on a mezze platter, which is sort of a Mediterranean charcuterie board. If you chop the tomatoes smaller, they’d be great on bruschetta. I put them on chicken cutlets with baby arugula. They are also great as a light salad of arugula topped with the tomatoes and burrata cheese.

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Ingredients

• 2 pints of cherry tomatoes, cut in half
• 6 Tbs olive oil
• 2 Tbs red wine vinegar
• 2 Tbs balsamic vinegar
• 2 cloves of garlic, minced using garlic press or grated
• 2 Tbs fresh basil, chopped
• 2 Tbs fresh parsley, chopped
• 2 tsp fresh thyme, chopped
• Dash of red pepper flakes
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Mix all of the ingredients together in a small bowl, then add to tomatoes and mix. Place in the refrigerator for 2 hours (it can sit longer) to let all of the flavors meld together, then serve.