Still have your Cherry Tomatoes?

I have a ton of ideas on what to do with these little red/orange/yellow candies. Cherry tomatoes add playful color and tangy flavor to appetizers, salads, pastas, kebabs, sautés, and stir fry’s.

I was in the mood for a BLT tonight but didn’t really feel like eating any bread and with all the fresh green and an avocado that needs eaten, I decided to make a Bacon, Avocado Lettuce and Cherry Tomato Salad with a wasabi warm bacon marinate or dressing.


3 slices applewood-smoked bacon
Enough torn lettuce mixture
½ pint cherry tomatoes cut in half
2-3 garlic clove, finely chopped
1 avocado (optional)
2 tablespoons wasabi mayonnaise
1 1/2 tablespoons white wine vinegar or white balsamic


Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1-tablespoon drippings from skillet; add the garlic, mayo, vinegar and salt to the skillet and whisk it together on low heat. Season with salt to fit.


Put half the warm dressing in the right size bowl. Add the tomatoes to the dressing and toss. Then add the rest of the ingredients and toss again. Sprinkle bacon bits over the top. Serve immediately.

Enjoy with gratitude!




Salad: Toss whole currant tomatoes with cooked orzo, chopped cilantro, and a lemon-cumin vinaigrette.

Pasta: Boil and drain spaghetti; toss with halved cherry tomatoes, sliced basil, minced garlic, olive oil, sea salt, and freshly ground black pepper.

Steak: Toss halved pear tomatoes with diced green and yellow bell peppers, green onions, and kernels of grilled corn; serve over grilled steak or chicken or…

In Health,
The Natural Cook Studio of Ben


One thought on “Still have your Cherry Tomatoes?

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