Cherry Tomato & Cherry Salsa

This is a recipe I learned while cooking at a local restaurant — we served it with sourdough bread and burrata, but feel free to use it as a dip or spoon it over a bed of fresh greens with feta. Stone fruit and tomatoes are a classic summer combo — whether it’s cherries and cherry tomatoes like in this recipe, or peaches and heirloom tomatoes for a salad, it’s a forever favorite. It keeps well in the fridge for a couple of days and makes a perfect dish for a summer dinner party.

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Cherry Tomato & Cherry Salsa

Ingredients:

1 pint cherry tomatoes, halved

1 cup cherries, pitted and chopped

1 serrano pepper, finely chopped

1 shallot, finely diced (or sub red onion)

1 handful Thai basil, parsley, or Italian basil

1–2 tablespoons sherry vinegar or red wine vinegar

Salt, to taste

1 clove garlic, minced

Directions:

1. Chop all fresh ingredients and combine in a bowl.

2. Add vinegar and salt, then stir to combine.

3. Let sit for 10–15 minutes to allow flavors to meld.

4. Serve and enjoy!