Tomato Salad with Jalapeño Vinaigrette

I love the versatility of a cherry tomato salad. By simply swapping the dressing with another favorite, you can create an entirely new dish with very little effort. And I’m all for very little effort in the kitchen! Try this one with the dressing from the Grilled Chicken Antipasto Salad on here for a satisfying change of pace.


2 pints (32 ounces) cherry tomatoes, sliced in half
2 TBSP finely diced red onions
2 TBSP chopped cilantro

1 clove garlic, minced
1 TBSP minced shallot
1 small jalapeño, cored, seeded, and diced
1 TBSP lime juice
1 TBSP apple cider vinegar
¼ cup olive oil
1 TBSP honey
¼ tsp chipotle chili powder
Pinch of sea salt
Freshly ground black pepper to taste
Serves 4

In a medium-sized bowl, combine the salad ingredients.
In a food processor or bullet blender, combine the dressing ingredients. Process until all the ingredients are well blended, although some small chunks are fine.
Pour the dressing over the salad, and toss to coat.
Refrigerate the salad, or place it in a cooler until ready to eat.
Stir the salad again before serving.