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"Naked" Cherry Tomato Salad

Rated as 4.25 out of 5 Stars
59k

"I wanted to try this technique after having similar skinless cherry tomatoes at a Japanese restaurant. Cherry tomato skins can sometimes be tough, and you really don't notice that until it's not there anymore. Choose the most perfect tomatoes you can find for this recipe."
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Ingredients

55 m servings 55
Original recipe yields 6 servings (6 "Amuse Bouche" sized portions)

Directions

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  1. Cut small, shallow X on the bottom of each tomato. Remove any stems. Place some ice cubes in a bowl of water.
  2. Bring a pot of water to a boil over medium-high heat. Add tomatoes and stir them gently until skin begins to peel back from Xs, about 10 to 20 seconds. Immediately transfer tomatoes to ice water with a slotted spoon.
  3. Gently peel off skins and place "naked" tomatoes in a bowl.
  4. Place mint leaves in a small bowl. Add vinegar, olive oil, cayenne pepper, salt and pepper. Mix until well blended, bruising the mint leaves to release the flavor. Drizzle over tomatoes. Cover and refrigerate until thoroughly chilled, 30 to 60 minutes. About halfway through chilling, gently stir to coat tomatoes in dressing.
  5. Drizzle with a few drops of sherry vinegar and olive oil, if desired. Serve drizzled with dressing and a sprinkle of sea salt.

Nutrition Facts


Per Serving: 55 calories; 4.7 3.2 0.6 0 73 Full nutrition

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Reviews

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Followed the recipe and served it to fellow foodies to excellent reviews. Will definitely make again.

Removing the skins really made the flavors pop! I served it with a roasted pork sirloin, spinach and pasta. It was really refreshing, guests loved it and I will definitely make it again.