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Indian Vegetarian Recipes

cherry tomato salad recipe, how to make cherry tomato salad

https://www.vegrecipesofindia.com/cherry-tomato-salad/

cherry tomato salad with step by step pics. one of the easiest summery salad that can be made is this cherry tomato salad – tangy, tart, colorful and so good. if you love tangy food you will also like this awesome cherry tomato salad.

during summers our meals mostly comprise of salads or light meals. salads are easy to make and light on the stomach as well – refreshing, easy to assemble and make. i will be sharing a few easy salad recipes and some milkshakes this summer. i have got many requests for a few salad varieties, soups and milkshakes. so will be sharing them one by one.

this cherry tomato salad is

  • simple and easy to make with spot on flavors.
  • makes for a healthy side dish with any meal be it indian, american, european or continental.
  • raw, vegan and gluten-free.
  • easy to digest, gut-friendly and light on the tummy.

elements in this cherry tomato salad are

  1. cherry tomatoes, of course –  though you can even use small tomatoes or grape tomatoes.
  2. herbs – both fresh or dried herbs can be used. basil gives a really good flavor, so don’t forgot to add these. i have used dried herbs and have added my favorites – basil and parsley. i did not have fresh herbs when i took the pictures. though let me tell you that i have made this salad recipe a few times with fresh basil and the aroma & flavor with fresh basil is simply superb. yes, of course, you can add your favorite herbs too. so pick your favorite herbs and add them.
  3. extra virgin olive oil (evoo) – for that peppery and grassy flavor. if you do not have evoo then even a plain olive oil will do. a neutral flavored oil can also be used but with olive oil the salad tastes better.
  4. vinegar – to get that sour acidic taste. use red wine vinegar or apple cider vinegar or balsamic vinegar. i have used organic apple cider with the ‘mother’. this apple cider vinegar is nothing but raw, unrefined apple cider vinegar which has not been pasteurized. the ‘mother’ here are gut-friendly bacteria that are actually used when making apple cider vinegar, but removed in many packaged apple cider vinegar as they give a cloudy appearance. apple cider vinegar with mother is easily available both in stores and online.
  5. sugar – just a teeny weeny bit of unrefined cane sugar, to balance the sour and tang and bring harmony in the dish. you can even add other sweeteners like palm sugar, coconut sugar or honey. you can even completely skip the sugar if the cherry tomatoes are sweeter.
  6. garlic – a bit of garlic to give that faint pungency in the salad.

few more salad recipes for you!

Prep Time:10 mins

Total Time:10 mins

simple, easy, delicious cherry tomato salad that makes for a light side dish or meal for summers. this cherry tomato salad recipe is healthy, gut-friendly, gluten-free and vegan.

Course:side dish,starters

Cuisine:world

Servings:3

Calories:56

INGREDIENTS FOR cherry tomato salad

(1 CUP = 250 ML)

for oil & vinegar dressing

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons apple cider vinegar with mother – red wine vinegar or balsamic vinegar or white vinegar
 can also be added instead
  • ½ teaspoon dried basil or ½ tablespoon chopped fresh basil

  • ½ teaspoon dried parsley or ½ tablespoon chopped fresh parsley
  • ¼ teaspoon unrefined cane sugar or white sugar – add as per taste, optional

  • ¼ teaspoon salt or add as required
  • ¼ teaspoon crushed black pepper or black pepper powder – add as required

HOW TO MAKE cherry tomato salad

preparation for cherry tomato salad

  • rinse the cherry tomatoes very well.

  • drain all the water and let the water on them dry naturally for some minutes.

  • then halve the cherry tomatoes which are bigger in size keeping the smaller ones intact.

making oil & vinegar dressing

  • in a mixing bowl take the extra virgin olive oil and apple cider vinegar.

  • sprinkle the herbs, sugar, salt and crushed black pepper or black pepper powder.

  • add minced or crushed garlic.

  • whisk briskly so that the spices, herbs, oil, vinegar, salt and sugar are mixed evenly.

making cherry tomato salad

  • add the halved cherry tomatoes.

  • toss and mix so that the dressing coats the cherry tomatoes.

  • serve cherry tomato salad immediately. salads are best served fresh, especially tomato salads. if you are unable to do so, then refrigerate for 1 to 2 hours and serve later. however, on refrigeration, the taste of the tomato salad does change.

  • while serving you can even add some grated parmesan cheese. you can even sprinkle some herbs while serving.

  • you can add more or less herbs.
  • sugar can be skipped completely.
  • instead of sugar you can also add other sweeteners like coconut sugar, palm sugar or honey.
  • grape tomatoes or small tomatoes can be replaced with cherry tomatoes.
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preparation for cherry tomato salad

1. rinse 200 grams cherry tomatoes very well. drain all the water and let the tomatoes dry naturally for some minutes. you can spread the tomatoes in a tray or board for drying. you can even wipe the tomatoes with a clean cotton napkin. usually, i rinse the tomatoes an hour before and then spread them in a plate. once they the water dries, then i keep them in a bowl covered with lid.

2. halve the cherry tomatoes which are bigger in size keeping the smaller ones intact.

making oil & vinegar dressing

3. in a mixing bowl take 1 tablespoon extra virgin olive oil and 2 teaspoons apple cider vinegar. you can use red wine vinegar or balsamic vinegar or white vinegar instead.

4. sprinkle ½ teaspoon dried basil and ½ teaspoon dried parsley. you can even add ½ tablespoon chopped fresh basil and ½ tablespoon chopped fresh parsley. add ¼ teaspoon sugar or add as required and ¼ teaspoon crushed black pepper or black pepper powder. season with ¼ teaspoon salt or add as required.

5. add 1 small garlic clove which has been minced or crushed.

6. whisk briskly so that the spices, herbs, oil, sugar, salt and vinegar are mixed evenly.

making cherry tomato salad

7. add the halved cherry tomatoes.

8. toss and mix so that the dressing coats the cherry tomatoes.

9. serve cherry tomato salad immediately. salads are best served fresh, especially tomato salads. if you are unable to do so, then refrigerate for 1 to 2 hours and serve later. however, on refrigeration, the taste of the tomato salad does change. while serving you can even add some grated parmesan cheese.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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