Marinated Tomato Salad | The Whole Food Plant Based Cooking Show
Our garden is brimming with cherry tomatoes so this quick and easy oil-free marinated tomato salad is a great way to enjoy the summer bounty. Fresh and tangy with a hint of mint this recipe is the perfect side dish for family potlucks.
3 cups (420g) quartered cherry tomatoes
1/4 cup (7g) diced mint or basil
1/4 cup (13g) diced red onion
1/4 cup (57g) white wine vinegar
1 tablespoon toasted sesame seeds
2 teaspoons Braggs liquid aminios or low sodium soy sauce, or tamari
1/2 teaspoon cracked pepper
- Add all ingredients to a mixing bowl and stir well.
- Transfer to an airtight tupperware container and put it in the refrigerator to marinate for a few hours.
- It will last in the refrigerator for up to a week.