Why We Love this Easy Chimichurri and Tomatoes Recipe
There are certain flavors that taste good on everything. To me, Chimichurri Sauce is the epitome of a universal condiment. Bold, zesty and herbaceous chimichurri magically breaths life in anything it graces – from grilled bread and polenta, to steak, chicken, pork, or fish! However, we’ve recently had an endless surge of ripe tomatoes coming out of our garden, so I’ve taken to using chimichurri as a salad dressing… Simply blend up a batch of parsley sauce, toss with some tomatoes, and TA-DA! you have a fresh and fabulous (and easy!) recipe for the best Chimichurri Tomato Salad! This no-cook, gluten-free and vegan dish keeps well for several days in the fridge. So it’s terrific to make ahead for a quick and refreshing side dish or snack. Not that it’ll last that long!
Ingredients You Need
Tomatoes – your choice of cherry or grape tomatoes Flat leaf parsley – leaves packed tight Garlic – peeled, but no need to mash or mince Olive oil – you can use avocado oil as a substitute for extra virgin olive oil, if you like Red wine vinegar – for the perfect tangy taste Spices – dried oregano, ground cumin, salt, crushed red pepper flakes (optional)
How to Make Chimichurri Tomatoes in 3 Easy Steps
Looking for More Terrific Tomato Recipe? Be Sure to Also Try:
Fresh Tomato Tart Caprese Flatbread Homemade Marinara The Best Tomato Salsa Watermelon Tomato Feta Salad Market Bean Salad Pappa al Pomodoro Caprese Panzanella
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