#CherryTomatoes

[coffeenuts]

[jadecsmith]

°• i love tomato !! •°

[angelatranart]

Vine cherry tomatoes 🍅

[healthlifeai]

Diabetes and Tomatoes: Is tomato good for diabetes?

Click to learn more about this scientifically.

Discover the benefits of tomatoes for diabetes management. Learn how this nutritious fruit can help regulate blood sugar levels effectively.

[wonderfulmustacios]

This Grilled Chicken Caprese Salad is a delightful combination of grilled chicken, fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze. It's a perfect summer salad that's both delicious and satisfying.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and black pepper to taste. 2 cups cherry tomatoes, halved. 8 oz fresh mozzarella cheese, sliced. 1/2 cup fresh basil leaves. 2 tablespoons balsamic glaze. 4 cups mixed greens. 1/4 cup balsamic vinaigrette dressing.

Instructions: Preheat your grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and black pepper. Grill the chicken for about 6-8 minutes per side or until cooked through. While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, fresh mozzarella, and fresh basil leaves. Once the chicken is done, let it rest for a few minutes, then slice it into thin strips. Add the grilled chicken to the salad mixture. Drizzle the balsamic vinaigrette dressing over the salad and gently toss to combine. Divide the salad among four plates. Drizzle each plate with balsamic glaze for extra flavor. Serve the Grilled Chicken Caprese Salad immediately.

Prep Time: 15 minutes

Cook Time: 15 minutes

Donna H

[gallifrey-feels]

This vibrant vegan salad combines the freshness of cherry tomatoes and green beans with the aromatic flavor of basil, dressed with a simple balsamic vinaigrette. It's perfect as a light side dish or a refreshing main course.

Ingredients: 500g cherry tomatoes, halved. 250g green beans, trimmed and halved. 1/4 cup fresh basil leaves, torn. 2 tablespoons balsamic vinegar. 2 tablespoons extra virgin olive oil. Salt and pepper, to taste.

Instructions: Boil the green beans for two to three minutes, then drain and rinse them under cold water to stop the cooking. Put the green beans that have been blanched, the cherry tomatoes, and the torn basil leaves in a large bowl. Put extra virgin olive oil and balsamic vinegar on top. Add pepper and salt. Toss gently to make sure all the ingredients are evenly mixed. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 5 minutes

Lori

[creasemarks]

A refreshing and no-cook salad featuring couscous, cherry tomatoes, cucumber, and fresh herbs, dressed with a zesty lemon vinaigrette.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Place couscous in a heatproof bowl. Pour boiling water over couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork and let it cool to room temperature. In a large bowl, combine couscous, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine. Chill in the refrigerator for at least 30 minutes before serving. Garnish with additional mint and feta cheese if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Mary

[mech-station]

The cherry tomatoes, mozzarella, kalamata olives, and fresh basil in this Tuscan pasta salad, along with the tangy balsamic dressing, make it taste great. It's great as a side dish for any event, like a picnic or a potluck.

Ingredients: 8 oz fusilli pasta. 1 cup cherry tomatoes, halved. 1 cup fresh mozzarella balls, halved. 1/2 cup kalamata olives, pitted and sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 clove garlic, minced. Salt and black pepper to taste. Grated Parmesan cheese for serving optional.

Instructions: Follow the directions on the package to cook the fusilli pasta until it is al dente. Run cold water over the drain and rinse. The cooked pasta, cherry tomatoes, mozzarella balls, kalamata olives, red onion, and basil leaves should all be put in a large bowl together. To make the dressing, mix the extra virgin olive oil, balsamic vinegar, garlic powder, salt, and black pepper in a small bowl with a whisk. Add the dressing to the pasta salad and mix it all together until it's well covered. Put the salad in the fridge for at least 30 minutes so that the flavors can mix. If you want, you can sprinkle grated Parmesan cheese on top before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

Lorena M

[l5rart]

Enjoy the simplicity and flavor of Lina Stores' famous linguine dish, featuring cherry tomatoes, garlic, and fresh basil. This recipe offers a quick and delicious meal perfect for any occasion.

Ingredients: 250g linguine pasta. 2 tablespoons olive oil. 4 cloves garlic, minced. 200g cherry tomatoes, halved. 1/2 teaspoon red pepper flakes. Salt to taste. Freshly ground black pepper to taste. Handful of fresh basil leaves, torn. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. After adding the red pepper flakes and cherry tomatoes, stir them in a few times a day for about 5 minutes, or until the tomatoes get soft. To taste, add salt and black pepper. When you add the cooked linguine to the pan, toss it around so that all of the tomato mixture covers it. Take it off the heat and add some torn basil leaves on top. Grate Parmesan cheese on top and serve hot.

Heather

[junara-sims]

This Cheesy Pesto Chicken and Veggie Stuffed Spaghetti Squash is a delicious low-carb and keto-friendly meal. It's packed with flavor from the pesto sauce, juicy cherry tomatoes, and tender shredded chicken, all nestled inside a roasted spaghetti squash boat and topped with gooey melted mozzarella cheese.

Ingredients: 1 medium spaghetti squash. 2 chicken breasts, cooked and shredded. 1 cup cherry tomatoes, halved. 1/2 cup pesto sauce. 1/2 cup shredded mozzarella cheese. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Split the spaghetti squash in half down the middle, and then scoop out the seeds. Put salt and pepper on the inside of the squash. Put the squash halves on a baking sheet with the cut side down. Bake for 30 to 40 minutes, or until they are soft. Shred the chicken and put it in a bowl. Add the cherry tomatoes and pesto sauce. When the squash is soft, take it out of the oven and use a fork to make spaghetti-like strands out of the flesh. Add the spaghetti squash strands to the bowl with the chicken, tomato, and pesto. Spread the mixture out evenly between the two halves of the squash. Shred mozzarella cheese and put it on top of each stuffed squash half. Put the stuffed squash back in the oven and bake for another 10 to 15 minutes, or until the cheese melts and starts to bubble. Enjoy while hot!

Tucker C

[borngold]

This Zesty Zucchini Pickle Salad is a fun and sour dish that goes well with a light lunch or as a side. The spicy zucchini pickles give the salad a great kick, and the fresh basil and cherry tomatoes give it a burst of freshness. The crumbled feta cheese brings everything together with its creamy and salty taste. To make it taste even better, drizzle it with a simple dressing made of olive oil and red wine vinegar.

Ingredients: 2 cups of zesty zucchini pickles, sliced. 1 cup of cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup of fresh basil leaves, chopped. 1/4 cup of feta cheese, crumbled. 2 tablespoons of extra-virgin olive oil. 1 tablespoon of red wine vinegar. Salt and pepper to taste.

Instructions: The tangy zucchini pickles, cherry tomatoes, red onion, and fresh basil should all be put in a large salad bowl. Put the olive oil and red wine vinegar in a small bowl and mix them together with a whisk. Pour the dressing over the salad and toss it around to cover everything evenly. On top of the salad, crumble some feta cheese. Add pepper and salt to taste. You can serve it right away or put it in the fridge to enjoy later.

Elise D

[captobiotech]

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[pane-bistecca]

[cheatdeathbydyingearly]

Okay, I've got the account, what do I do now?

[macrigi]

Ideal for giving a particular freshness to each dish, from the classic spaghetti with tomato sauce to fish recipes and pizza.