Here’s a recipe that’s great as a side dish for a summer BBQ or on top of grilled chicken for a single portion entree!
If you hadn’t noticed, my family (on the east coast) has been sending recipes along for my blog while I’m on the other side of the country! This week when my mom made a family favorite, she also sent along some pictures. I was so enticed that I made the same side dish for following night!
What’s so great about this spicy tomatoes side dish? Well, first, my mom has been making it ever since she found the recipe in Cooking Light back in 2006. Although, as my sister pointed out, there was a point in my life where I would let this dish pass right by me. But, now that I’ve tried it I can’t get enough! It’s spicy, and the ginger adds a nice depth of flavor.
Plus, it’s simple to make and can be made a couple days in advance, making it the perfect recipe to bring to a summer barbecue. What’s your favorite side dish for a summertime party? And, as always, happy cooking!
- First, combine the following ingredients in a bowl.
- 4 cups halved multi-colored cherry tomatoes
- ⅓ cup thinly sliced green onions
- 4 minced garlic cloves
- 1 jalapeño pepper, thinly sliced
- Second, make a marinade by mixing the following ingredients in a small bowl.
- ⅓ cup white balsamic vinegar
- 1 tbsp. light brown sugar
- 1 tbsp. extravirgin olive oil
- 2 tsp. minced peeled fresh ginger
- 1 tsp. ground cumin
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- Add marinade to the tomato mixture!
- Toss, and chill for at least an hour in the fridge. Serve as a side dish!
Tips and Tricks
- This recipe works great as a side dish or on grilled chicken. When I made it, I used the leftovers to make a quick meal on top of chopped chicken cooked on the stove top.
- Can be made up to two days in advance! Or, you can eat the left overs for two days if you prefer. 🙂
* Recipe from Cooking Light, 2006.