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2 pints cherry tomatoes, stems removed
2 oz. white balsamic vinegar
1 oz red wine vinegar
6 oz extra virgin olive oil
1 tsp salt, pepper or to taste


In a medium bowl, whisk the vinegars and olive oil, salt and a pinch or grind of pepper.
Cut each cherry tomato in half (1/4s if large) and place into vinaigrette with any juices. Blend well and let sit 5-10 minutes. Meanwhile, prepare green beans or grains and diced vegetables. Pour cherry tomato mixture over green beans or grains and toss gently. Top with chopped herbs and serve room temperature or chilled.

Serve with:
1 cup bulgur wheat, couscous or other prepared grain
1/3 cup scallions sliced or onion diced
½ cup cucumber peeled, cut in ½ dice
½ cup goat cheese crumbled, optional
1 tbsp fresh mint or basil, finely sliced
or 1 lb green beans, trimmed and blanched

Special thanks to Deb Christakis, Cooking From Scratch!

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