Warm Cherry Tomato Salad
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, chopped
- 2 pints cherry tomatoes, rinsed and stems removed
- 6 scallions, sliced on an angle
- 2 tablespoons kosher for Passover red wine vinegar, a generous splash
- Salt and pepper
DirectionsHeat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes.
Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat.
Add salt and pepper, toss and serve.