Cherry Tomatoes with Almonds & Mint

This quick summer salad makes for an easy meal. The recipe came together by chance one afternoon while I was visiting my parents.

For as long as I can remember we have had our own tomatoes every summer. Growing up on those sweet little gems forever spoiled me from store-bought tomatoes.

Although cherry tomatoes from the store can sometimes be fairly sweet, this dish, like anything with tomatoes, is incomparably better with those from your own garden. If you must buy yours at the store, get the sweetest sort possible.

This particular visit to my folks’ there wasn’t much in the fridge, but we had a surfeit of cherry tomatoes. After a bit of scrounging in the cupboards I came up with a few items that seemed like they could work together. The combination was a big hit with everyone. Unlike most of my recipes, this salad has no heat, so even my dad came back for seconds.

Cherry Tomatoes with Almonds & Mint

  • 25-30 sweet cherry tomatoes
  • 1 1/2 cup raw sliced almonds
  • 6 scallions
  • 1 small bunch chives
  • 3/4 cup packed fresh mint
  • About 1/2 cup shredded, and same amount shaved of any grana cheese, like Grana Padano, or Parmigiano Reggiano
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • Generous sea salt and freshly ground pepper

Slice the cherry tomatoes in half.

Slice the scallions and chives thinly.

Remove the mint leaves from stems, and chop finely.

Add all of the ingredients to the bowl with the tomato halves.

Mix thoroughly.

Serve chilled.

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