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
Tomatoes with Tequila-Lime Vinaigrette
- Quick Glance
- 10 M
- 2 H
- Serves 4 to 6
- Juice of 1 lime
- 1 teaspoon sea salt
- 3 to 4 tablespoons tequila
- 1 teaspoon white wine vinegar
- 1 teaspoon minced flat-leaf parsley leaves
- 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 Testers Reviews
The ruby red tomatoes were practically bursting with flavor from the tequila-lime vinaigrette! Cherry tomatoes are halved and left to macerate in a tequila-lime vinaigrette at room temperature for two hours. If you have lots of cherry tomatoes you want to highlight, this is a great way to do it. Our garden produced very well this year, and we were looking for more ideas on how to use the tomatoes. I am not a tequila fan, but the small amount with the lime really worked here. The vinaigrette drew moisture out of the tomatoes, creating more vinaigrette with tomato goodness. The tequila was not overpowering whatsoever. We served them with grilled steak. Simple and good.