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Cherry Tomato Salad with Basil Chive Oil | vegan and gluten free recipe via The Sweet Miscellany Blog

This cherry tomato salad with basil chive oil is super simple to make and packed with fresh, summery flavors. The best part is that there is no cooking involved! Enjoy this salad as a side or appetizer along with some crusty bread to soak up the tomatoes juices and basil chive oil.

It’s peak tomato season in Houston (and my garden!) so it felt appropriate to share this super simple cherry tomato salad. Sweet and juicy cherry tomatoes are topped with a flavorful basil chive oil and finished with a sprinkle of toasted pine nuts and sea salt. If you want to take it a smidge further, you can add a splash of fresh lemon juice or white wine vinegar for a touch of acidity. That’s it! Super simple but packed with summery flavors.

Grab These Ingredients

You only need a handful of ingredients to make this simple and delicious salad. Here’s what you need:

Cherry Tomatoes — use any variety you like! I used a mix of Sunrise Bumblebee and Sun Gold tomatoes from my garden with a few larger cocktail tomatoes. The important thing is that you choose a variety that you like the taste of since they comprise the majority of the recipe.
Basil — fresh basil flavors the oil and pairs perfectly with the tomatoes. Feel free to use a standard Italian variety. I used lemon basil from my garden.
Chives — fresh onion chives add a depth of flavor to the herb oil that pairs well with both the basil and the tomatoes. If you don’t like chives, just double up on the basil!
Extra Virgin Olive Oil — this is the time to use a good-flavored olive oil since it is front and center in this recipe. I love to use this one these days but you can use any brand you like!
Salt — you’ll add a touch of salt to the herb oil then sprinkle some on the finished salad. I like to use a finely ground sea salt in the oil, then finish with a bit of flaky sea salt such as Maldon.
Toasted Pine Nuts — toasted pine nuts add a lovely, nutty flavor and delightful crunch to the salad. You can substitute with toasted sunflower seeds if you like since they’re more affordable and easier to find!

Make the Basil Chive Oil

It might sound fancy, but making the basil chive oil couldn’t be simpler. You’ll need either a food processor or an immersion blender and a tall jar. If you’re using a food processor, add the herbs and pulse several times until they are finely chopped. Then, with the blade running on the low setting, slowly add the olive oil. The oil is ready once everything looks emulsified and the oil is a lovely, deep shade of green. If you’re using an immersion blender, you’ll add the herbs to a tall jar and pulse with the blender until the herbs are finely chopped. Use one hand to hold the blender and keep it running while you slowly add the oil. Blend in a small pinch of salt then you’re done! Keep leftover oil in an airtight container in the fridge and use within a week.

Composing the Cherry Tomato Salad

Once you’ve made the basil chive oil, putting everything together is a breeze. Cut the cherry tomatoes in half or in quarters then arrange them on a large plate or platter. Sprinkle the toasted pine nuts over the top, then drizzle with some of the basil chive oil. Finish with a sprinkle of flaky sea salt. If you prefer a more acidic taste, feel free to add a squeeze of fresh lemon juice or a few dashes of white wine vinegar. Serve as-is or alongside your favorite bread to soak up the juices!

Recipe Tips

This salad is best enjoyed right after it is made. If you prefer, you can make the basil chive oil up to a week ahead of time and keep it in the fridge until you’re ready to make the salad. The oil will solidify in the fridge but you can place the jar or container in a bowl of warm (not hot) water to help it come back to a liquid state.
In season, sun-ripened tomatoes will taste the absolute best so try to source them from a local farm (or friend’s garden)!
Make sure to fully emulsify the herbs into the oil. The oil should look smooth and be dark green in color. You shouldn’t see any larger pieces of herbs in it.

Looking for other recipes for tomato season? Try my favorite cucumber tomato salad or this fresh tomato tart with basil pesto!

Cherry Tomato Salad with Basil Chive Oil

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Author: Courtney West
Total Time: 10 minutes
Yield: 3-4 servings
Diet: Vegan

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Description

Ingredients

1/2 cup chives, loosely packed
1/2 cup basil, loosely packed
1/2 cup extra virgin olive oil
sea salt, to taste
1 1/2 pints cherry tomatoes
1/4 cup pine nuts, toasted
optional: lemon juice or white wine vinegar

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Instructions

Make the basil chive oil first. You can do this with an immersion blender or a food processor. If you’re using an immersion blender, add the herbs to a tall jar or container that has a 24-ounce capacity or larger. Use the blender to chop the herbs. Alternately, add the herbs to the bowl of a food processor and pulse several times until the herbs are chopped. With the blender or processor running, slowly pour the olive oil in. Blend until the herbs are fully emulsified and the oil is a lovely deep shade of green. Stir a pinch or two of salt into the oil and set it aside.
Cut the cherry tomatoes in half or in quarters, depending on their size. Arrange them on a platter. Sprinkle the toasted pine nuts over the top then drizzle some of the basil chive oil over the top. Finish with a sprinkle of salt. If you prefer, you can squeeze some fresh lemon juice over the top of the tomatoes or drizzle them with some white wine vinegar.
Serve immediately and enjoy!

Notes

This salad is best enjoyed right after it is made. If you prefer, you can make the basil chive oil up to a week ahead of time and keep it in the fridge until you’re ready to make the salad. The oil will solidify in the fridge but you can place the jar or container in a bowl of warm (not hot) water to help it come back to a liquid state.
You will most likely have leftover basil chive oil. Keep it in the fridge and use it within a week. Drizzle it over roasted veggies, use it as a dip for bread, or stir it into salad dressings.
Use toasted sunflower seeds in place of the pine nuts for a more budget friendly option.

Prep Time: 10 minutes
Category: side

Sheet Pan Veggies | gf & vegan recipe via The Sweet Miscellany Blog

These roasted sheet pan veggies with lemon and oregano are perfect for adding more colorful veggies to your meals throughout the week! Carrots, beets, and fennel are chopped and tossed with a flavorful mixture of olive oil, lemon, garlic powder, and dried oregano. They’re roasted in a hot oven until tender and just beginning to caramelize around the edges.

One of the absolute easiest ways I prepare a bunch of seasonal veggies at once is to roast them on a pan together. Roasting caramelizes their natural sugars (making them oh so tasty!) and leaves them nice and tender. This lemon, oregano, and garlic powder seasoning combo has been my go-to lately as it gives sheet pan veggies a vibrant, Greek-inspired flavor. Once roasted, these veggies can be enjoyed as a side dish or incorporated into various meals throughout the week.

Grab These Ingredients

Seasonal Veggies — for this batch I used a combination of baby carrots, chioggia beets, and fennel I brought home from a local farm. The great thing is that you can customize the mix to what you have! I’ve also made this with cauliflower, potatoes, broccoli, and kale.
Olive Oil — the oil helps the veggies roast while also providing a lovely flavor.
Sea Salt — seasons and balances all of the flavors.
Lemon Zest and Juice — adds a punchy and bright flavor that pairs really well with the pungent and herbal oregano.
Dried Oregano — adds a wonderful herbal flavor and aroma that gives these veggies a Greek-inspired vibe along with the lemon and garlic powder.
Garlic Powder — lends a sweet and caramelized flavor to the veggies that pairs well with the lemon and oregano.

How to Make These Roasted Sheet Pan Veggies

Start by preheating your oven to 400 degrees and lining a large baking sheet with parchment paper. This will keep the veggies from sticking and make the clean up process a breeze! While your oven is preheating, chop your veggies. You want them to be of roughly similar size. For this batch, I peeled the beets and cut each in half. Then, I cut each half into a few wedges. Since my carrots were small, I simply cut them in half lengthwise. For the fennel, I cut it in half, trimmed away the core/root end, then cut it into strips.

Once all of the veggies are chopped, add them to a large bowl. Then, add in the olive oil, salt, lemon zest and juice, garlic powder, and dried oregano. Toss the veggies so that they are coated in the oil and seasonings. Doing this in a bowl versus on the baking sheet ensures that you’re able to distribute the seasonings and oil more evenly.

Next, you’ll spread the veggies into an even layer on your parchment lined baking sheet. Try to make sure the veggies have some room and aren’t overlapping too much. This will help them evenly roast. If your baking sheet seems crowded, you can always split the veggies between two different sheets.

The veggies will roast in your 400 degree oven for 25-30 minutes. If you want to, you can toss them around halfway through the baking time but it’s not necessary. Now you get to enjoy your veggies! Keep scrolling for my favorite ways to incorporate roasted veggies into meals.

Suggestions for Enjoying Sheet Pan Veggies

Grain Salad — toss them with your favorite cooked grain, some fresh herbs, and a sprinkle of vegan or regular feta. If you want to add a crunchy element, toss in some toasted nuts or seeds!
Massaged Kale Salad — top your massaged and seasoned kale with the veggies and some grilled or baked tofu (or whatever protein you like). Top everything with a simple lemon vinaigrette or your favorite dressing.
Hummus or Ricotta Toast — toast your bread of choice then slather on a thick layer of your favorite hummus or ricotta. Top with a tangle of the roasted veggies.
Veggie Soup — blend together the roasted veggies with a bit of coconut milk or broth then heat it over the stove until warmed through for a super quick soup.
Wraps — tuck some roasted veggies into a wrap or pita along with some lettuce, cucumber, grilled tofu, and either mayo or hummus.

Notes on Substitutions

The mix of veggies I used in the recipe and photos was entirely based upon what is seasonally and locally available to me. Please feel free to use a mix of what you like! You’ll need roughly 2 to 2 1/2 pounds of veggies total. Aim to cut everything into similar sizes and keep denser veggies like potatoes and beets on the smaller side. In the past few weeks I’ve made this recipe with broccoli, cauliflower, potatoes, and sweet potatoes. You can add sturdy greens like kale to the mix if you like, but wait to add them to the pan with the other veggies until the last 5-7 minutes of roasting.

Want more roasted veggie goodness? Try these other recipes:

Sheet Pan Veggies with Lemon and Oregano