These can be made two days ahead and stored in a sealed container in the fridge. Let them sit out for 15 to 20 minutes at room temperature for the olive oil to become viscous again. This sensational summer side can be served as-is with some crusty bread for dipping, spooned over grilled meats or crunchy bread chicken or pork schnitzel or served with some feta cheese and olives as a lunch plate or a light dinner. It’s best to use grape or cocktail tomatoes as they tend to hold up well dressed and stored in the fridge.
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 fat garlic cloves, finely grated use the microplane grater
- 3 tablespoons chopped fresh oregano plus extra leaves or sprigs for garnish, optional
- 3 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon white sugar
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 lbs grape or cherry tomatoes of any color, halved
Combine the oil, juice, vinegar, garlic, oregano, parsley, sugar, red pepper, salt and pepper in a large bowl.
Add the tomato and toss to combine. Cover and refrigerate for 1 hour or overnight if time permits. The tomatoes are even better the next day and will keep for 2 days like this in the fridge.
Calories: 130kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 249mg | Potassium: 318mg | Fiber: 1g | Sugar: 5g | Vitamin A: 665IU | Vitamin C: 35mg | Calcium: 19mg | Iron: 1mg