Cherry Tomato Salad

Joshua Roland, chef, F15teen

September/October 2008

  • 10 ounces cherry tomatoes, washed and halved
  • 4 1/2 ounces shallots, peeled and sliced thin
  • 2 teaspoons salt
  • 3 ounces red wine vinegar
  • 2 ounces olive oil
  • 1 small Thai chili, washed and minced

Combine all ingredients and mix well. This should be eaten between 15 minutes and 1 hour of preparing, so mix this and then prepare the salmon and corn. 

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