Tricolor Tomato, Onion, and Herb Salad

Tricolor Tomato, Onion, and Herb Salad

This fresh, colorful salad is bursting with flavor. It’s a perfect side for any meal. Pair it with eggs and a bagel for brunch, a steak and potato wedges at a barbecue, or a slice of fish for a Shabbos appetizer. It’s the type of side everyone is always excited to enjoy!

YIELDS 2¹⁄₂–3 CUPS

• 16 oz (450-g) tricolor cherry tomatoes, cut into quarters
• ¹⁄₂ small shallot, chopped
• 1 scallion, sliced
• ¹⁄₄ small sweet white onion, chopped
• ¹⁄₂ Tbsp chopped fresh dill
• ¹⁄₂ Tbsp chopped fresh parsley
• ¹⁄₂ Tbsp chopped fresh cilantro or basil
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp orange juice
• 1 tsp salt (or to taste)
• ¹⁄₂ tsp course black pepper
• ¹⁄₄ tsp garlic powder
• ¹⁄₂ tsp lemon pepper (optional)

Toss all veggies and herbs with oil, vinegar, juice, and spices. Serve within an hour for best results. The tomatoes will get soggy within a day.

(Originally featured in Family Table, Issue 706)