I got the idea for tequila-bathed cherry tomatoes from my friend Lucinda Hutson, an herbalist and author of The Herb Garden Cookbook. During my years in Austin, I spent many a happy moment in her wondrous garden. Lucinda was one of the original “pastry queens,” a group of friends and food professionals who used to gather for monthly dinners. (I ended up with the title by being the only one who stuck with the pastry business. Being referred to in print as “the Pastry Queen” by an Austin food writer sealed the deal.)
Lucinda knows how to throw a great party, with plenty of fabulous food and drink. This simple, refreshing cherry tomato salad will enhance any holiday buffet table.—Rebecca Rather
Juice of 1 lime
1 teaspoon sea salt
3 to 4 tablespoons tequila
1 teaspoon white wine vinegar
1 teaspoon minced fresh flat-leaf parsley
6 tablespoons olive oil
1 pint cherry tomatoes, sliced in half
1. In a medium bowl, whisk together the lime, salt, tequila, vinegar, parsley, and olive oil.
2. Add the tomatoes and toss to coat.
3. Let the tomatoes stand at room temperature for about 2 hours before serving.
Recipe © 2007 by Rebecca Rather. All rights reserved.