| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoons packed dark brown sugar
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons freshly grated ginger
- 1 1/2 pints cherry tomatoes, halved
- Kosher salt
- 1/4 cup fresh basil
- 8 inner celery stalks with leaves (from 1 bunch celery), thinly sliced
- Grilled crusty bread slices, for serving
Instructions
- Make the dressing: In a medium bowl, whisk together the cider vinegar, balsamic vinegar, brown sugar and salt and pepper to taste. Whisk in the olive oil and ginger. Taste for seasoning.
- Assemble the salad: Arrange the tomatoes in a single layer on a baking sheet and season with salt. Use a pair of scissors to snip the basil leaves into smaller pieces and sprinkle over the tomatoes. Transfer to a bowl, then toss the tomatoes with the dressing and celery. Spoon onto grilled bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 90 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 375 mg |
Reviews
I cut back on the ginger by about a third and it was fantastic. The bread cuts the heat.
I excitedly made the dressing for this salad and I feel like the ratios are off. 3 Tbsps. of ginger was overpowering and “hot” to the taste. Fortunately, I have a ton of homegrown cherry tomatoes and smartly didn’t cute them up before testing the dressing. So something is definitely off with the ratios. Maybe the vinegar and olive oil ratios, I just don’t know. I was super excited to try but was very disappointed.