A Hot Cherry Tomato Salad improves any lunch or dinner with the warmth of roasted tomatoes and onions. We’ve adapted this recipe from one of our favorite chefs, Martha Stewart. Selina Progar, creator of this recipe, would watch Martha Stewart’s show when she was a child and write down the recipes to cook for her family. From this, she recently rediscovered a similar recipe to this one and made up this new variation just for us. Plus, this Hot Cherry Tomato Salad is perfect alongside our recipe for Martha Stewart-Inspired Focaccia. How can you not adore a meal where crusty bread gets drenched in olive oil, tomatoes, and fresh herbs. Plus, if you serve it this dish as an antipasto, it can really set the scene for the dinner to follow, especially if it’s an Italian pasta recipe.
How Can I Clean My Cast Iron Skillet After Making This Hot Cherry Tomato Salad?
You’ve probably heard the big no-nos with cast iron skillets, you cannot wash them like normal. Unlike most skillets, water is this one’s worst enemy since it can cause the pan to rust very easily. Try to avoid soaking at all costs! You want to be gentle to keep the pan’s seasonings in tact. So, carefully scrap out any excess food when it’s still warm and quickly rinse with warm water. If by chance there is food stuck to the skillet you can use a chainmail scrubber or gently heat warm water in it to help. Either way you want to dry your skillet right after washing and then rub a small amount of oil onto the pan. Just be sure no oil residue remains after.
Martha Stewart-Inspired Hot Cherry Tomato Salad
- Yield: 4–5 Servings 1x
Description
Cold salads are so last year.
Ingredients
- ½ lb cherry tomatoes (preferably with stems)
- 1 bunch parsley, washed and finely chopped
- ¼ cup olive oil
- 1 vidalia onion, diced small
- Salt and pepper to taste
- Basil leaves for garnish
Instructions
- Rinse off cherry tomatoes. Pat dry with a paper towel.
- In a cast iron skillet, place tomatoes, chopped onions, and chopped parsley.
- Add olive oil and generously season with salt and pepper.
- Place in the oven at 350 degrees and bake for about 20 minutes or until the tomatoes are soft and onions are fully cooked.
- Remove from oven and garnish with basil leaves.
- Serve with focaccia or crusty bread.
Recipe by Selina Progar
Photography by Dave Bryce
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