A few days ago my husband came home with 2 big bags of cherry tomatoes. These beautiful red and yellow cherry tomatoes were grown in our friend’s organic farm and were picked from the vine only a couple of hours ago. Just one look at them was enough for the food blogger in me to wake up!
Inspiration comes in all shapes and sizes. In this case these little cherry tomatoes inspired me to pick up the camera after many months. I just had to shoot these, cook something delicious (and pretty) and blog!
These are some of the freshest and juiciest tomatoes I have ever eaten. They were so sweet that they can be eaten plain like candy! I knew I had to make a simple salad with it as cooking them felt like a crime! I paired these sweet tomatoes with equally juicy, slightly sour mulberries. The mulberries used in this salad came from my grandmother’s farm and I had only a handful of them left after my daughter feasted on them the same morning.
Resulting salad was very good looking, colourful and full of flavor!
- 1 cup red cherry tomatoes
- 1 cup yellow cherry tomatoes
- ½ cup mulberries
- 3 tbsp cup sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp soy sause
- 1 tsp finely chopped garlic
- ½ tsp finely chopped ginger
- 1 tbsp lightly toasted sesame seeds
Wash and pat dry the cherry tomatoes, cut them into halves and place them in a bowl. Add cleaned and dried mulberries into it.
In a small glass jar, combine all the dressing ingredients. Close the lid tight and shake well till it’s combined. Pour the dressing all over the salad and let it sit for a couple of hours.
It would be great if the salad can be refrigerated for a couple of hours for all the flavors to develop well. Sprinkle the toasted sesame seeds just before serving.