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.

SALAD INGREDIENTS

2 pints (32 ounces) cherry tomatoes, sliced in half
2 TBSP (30 ml) finely diced red onions
2 TBSP (30 ml) chopped cilantro
DRESSING INGREDIENTS

1 clove garlic, minced
1 TBSP (15 ml) minced shallot
1 small jalapeño, cored, seeded, and diced
1 TBSP (15 ml) lime juice
1 TBSP (15 ml) apple cider vinegar
¼ cup olive oil
1 TBSP (15 ml) 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.

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Tomato salad with jalapeño vinaigrette is the side dish that steals the whole table. Sweet cherry tomatoes halve and tumble with red onion, cilantro, and a blended dressing of jalapeño, lime, chipotle, and honey that's smoky, spicy, and impossible to stop spooning over.

Pro Tips

• Slice the cherry tomatoes in half so they release their juices into the dressing as the salad sits — that's where the flavour comes from.
• Blend the vinaigrette in a food processor or bullet blender until mostly smooth; little chunks of jalapeño and garlic are fine and add texture.
• Seed and core the jalapeño for gentle heat, or leave some seeds in if you like the salad properly spicy.
• The chipotle chili powder is what makes this dressing special — smoky heat behind the fresh jalapeño, with honey smoothing it all out.
• Refrigerate the dressed salad and stir again before serving; the tomatoes marinate in the vinaigrette and taste even better after an hour.

Frequently Asked Questions

Is this tomato salad paleo?

Yes: cherry tomatoes, red onion, cilantro, and a vinaigrette of jalapeño, lime juice, apple cider vinegar, olive oil, honey, and chipotle. Nothing else needed.

How spicy is the vinaigrette?

Mildly warm from the seeded jalapeño with a smoky background from the chipotle. Add the jalapeño seeds or extra chipotle for a fierier dressing.

What should I serve it with?

It's brilliant alongside grilled chicken, steak, or any smoky barbecue. It also brightens up a simple weeknight protein in seconds.

Can I make it ahead?

Yes — it's even better after the tomatoes have had time to sit in the dressing. Keep it chilled and give it a good stir before serving.

Recipe Card

Stav Kogan

Tomato Salad with Jalapeño Vinaigrette

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 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

Method

 

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