Tomato Jalapeno Salad
This tomato salad has a story- like all my recipes do. When I was growing up, a salad was just whatever veggies we had lying around. We made a lot of tomato, mushroom, and red onion salad. It’s delicious! I also have this deep love for a good tomato dip. I don’t have a deep love for paying $5+ per tiny little dip. I started making Danielle Renovs (@peasloveandcarrots) tomato dip until I realized how much I hate using my immersion blender to make dips. It takes one second but it also takes a hundred years at the same time- do you know what I mean? Enter this delicious and spicy tomato dip turned tomato salad
Tomato Jalapeno Salad Ingredients:
1 container of cherry tomatoes, halved or 3-4 plum tomatoes, cubed
1 jalapeno, diced (include the seeds if you want it spicier)
½ red onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon honey
Instructions:
1. In a nice bowl, combine the halved cherry tomatoes or cubed plum tomatoes, diced jalapeno (with seeds for extra spice if desired), chopped red onion, and minced garlic.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, kosher salt, black pepper, and honey to prepare the dressing.
3. Pour the dressing over the tomato mixture in the bowl.
4. Gently toss the tomato mixture with the dressing until everything is evenly coated.
5. Cover the bowl and refrigerate the salad for about an hour to allow the flavors to meld together.
6. Once chilled and marinated, serve the tomato salad as a delightful side dish or dip.
7. Enjoy this flavorful and versatile salad, perfect for Friday night dinners paired with whole wheat challah! It's a delicious combination of salad and dip in one dish.
8 Enjoy!
