A simple salad of marinaded cherry tomatoes that you will find across Eastern Europe. Perfect with cheese, cold meat or anywhere you would like a pickle taste.
Serves 4
Ingredients
- 200 grams of cherry tomatoes
- 300ml of vinegar. This is not the time to use chip shop vinegar. Organic cider vinegar is my favourite, but any decent vinegar will do.
Method
- Wash the tomatoes and cut each half way through on one side. This will allow the vinegar to penetrate.
- Place the tomatoes in a bowl or container and cover with your choice of vinegar.
- Leave for at least 2 hours before eating. Overnight is ok. The longer you leave them the softer they will become.
- Remember… these are not pickled tomatoes so they won’t last forever!
And…
- The vinegar will do more than one batch of tomatoes, so don’t throw it away. So long as it still has a good acidic tang it is ok to use.
- Mixing in a little balsamic vinegar will give a sweeter taste.
- Make up the vinegar the day before adding a bay leaf or a garlic clove, or even some chilli for extra kick.
Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds.
He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.
