Refreshing Marinated Cherry Tomatoes with Sea Purslane
Finely Chopped Sea Purslane! Cherry Tomato Balsamic Marinade for a Burst of Freshness
A versatile dish, cherry tomato marinade can be enjoyed as a salad, a pickle, or served alongside meat, fish, or pasta to invigorate your palate. This refreshing marinade, perfect year-round, now features finely chopped sea purslane, a somewhat rare seasonal vegetable, adding a delightful crisp texture and vibrant flavor. We highly recommend this marinated tomato dish, elevated with the unique touch of sea purslane!
Basic Ingredients
- 800g cherry tomatoes
- 1 medium onion (approx. 120g)
- 1 handful sea purslane (approx. 30g, or to taste)
Balsamic Sauce Ingredients
- 3 Tbsp balsamic vinegar
- 1/2 lemon (approx. 3 Tbsp lemon juice)
- 2 Tbsp avocado oil (or olive oil)
- Salt to taste
- Black pepper to taste
- Dried basil
- 3 Tbsp balsamic vinegar
- 1/2 lemon (approx. 3 Tbsp lemon juice)
- 2 Tbsp avocado oil (or olive oil)
- Salt to taste
- Black pepper to taste
- Dried basil
Cooking Instructions
Step 1
1. Prepare the cherry tomatoes and onion: Thoroughly wash the cherry tomatoes, remove their stems, and pat them dry. Peel and wash the onion.
Step 2
2. Prepare sea purslane and lemon juice: Wash the sea purslane, remove excess water, and finely chop it, including the stems. Squeeze the juice from half a lemon, aiming for about 3 tablespoons.
Step 3
3. Blanch and peel cherry tomatoes: Bring a pot of water to a boil. Add the washed cherry tomatoes and blanch for 3-4 minutes, or until their skins start to split. Immediately transfer them to cold water to cool, then gently peel off the skins. Don’t worry if some skins are difficult to remove; leave them on.
Step 4
4. Dice onion and drain tomatoes: Ensure the peeled cherry tomatoes are well-drained. Peel and wash the onion, then dice it finely to a size similar to the tomatoes. Smaller pieces will absorb the dressing better.
Step 5
5. Combine ingredients: Place the drained cherry tomatoes, finely diced onion, and chopped sea purslane into a mixing bowl.
Step 6
6. Make and let the balsamic sauce rest: In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 3 tablespoons of lemon juice, and 2 tablespoons of avocado oil. Season with salt, pepper, and dried basil. Mix well until combined. It’s recommended to make the sauce about 10-20 minutes ahead of time to allow the flavors to meld. For an enhanced aroma and flavor, consider using fresh basil, finely chopped. (I used Simply Organic dried basil from iHerb.)
Step 7
7. Prepare to dress the mixture: Get ready to pour the prepared balsamic sauce over the cherry tomatoes, onion, and sea purslane in the bowl.
Step 8
8. Toss and marinate: Pour the balsamic sauce over the ingredients in the bowl and gently toss to coat everything evenly. Transfer the marinated mixture to an airtight container. For the best flavor, refrigerate for at least two days before serving. Enjoy this refreshing and flavorful marinated tomato dish, best served chilled. Enjoy your creation!
