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Cherry Tomato Salad



CCP: Wash tomatoes under cool running water to remove any leaves, residue.
CCP: Wash hands. Put on clean gloves.


  1. Cut tomatoes in half. Place into a large stainless steel mixing bowl.
  2. In a separate bowl, mix together oil, vinegar, salt, sugar, and herbs. Use a whisk to make an emulsion so that the oil/vinegar does not separate.
  3. Pour over tomato halves. Toss gently, check taste for salt/acid.
  4. Cover and refrigerate for 4 – 6 hours/overnight if possible.


CCP: Keep refrigerated at 40 degrees or lower until served.

Additional Serving Suggestions

  • Portion into 5 oz cups


2 oz = ½ cup red/orange vegetable


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Makes 48-50 (2 oz) servings

6 lbs cherry tomatoes (1/2 case)
2 cups vegetable or canola/olive oil blend
1 cup white vinegar
1 Tb salt
1 Tb sugar
1 cup minced fresh parsley/1/2 cup dried parsley leaves
3 Tb minced fresh basil/1 Tb dried basil
1 Tb dried oregano leaves