We resisted the urge to fancy this up with feta or fresh mozzarella. Tomatoes this good don’t need a lot of help. If you have leftovers, toss them in tomorrow’s salad or pasta.
Cherry Tomatoes with Herb Vinaigrette
- 1 lb cherry tomatoes
- 1/4 cup fresh mint
- 1 tbsp fresh dill
- 2 tbsp fresh oregano
- juice from half a lemon
- 1/4 cup extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 tbsp dry white wine
- salt/pepper to taste
Slice the larger tomatoes in half, but leave the small ones whole. (This is visually pleasing and makes for less work.) In a blender or food processor, puree the remaining ingredients, except the salt and pepper. Once pureed, toss the dressing and tomatoes in a large bowl. Season with salt and pepper. Serve immediately or allow flavors to meld for an hour or so.