Ripe juicy cherry tomatoes soak up the flavors of our garlic and oregano infused oil. This easy summer tomato is a great side dish for BBQs and picnics. Dairy-free and gluten-free.
Heat olive oil in a small skillet over medium-high heat. Add the garlic and cook each side until lightly golden and crispy. About 3 to 4 minutes total. Remove from heat and add oregano.
While the oregano oil is cooling place tomatoes in a small mixing bowl. Season with salt and pepper. Add the balsamic vinegar and toss to combine. Start with ¼ teaspoon of kosher salt and salt to taste from there.
Pour the oregano and garlic oil over the tomatoes and toss to combine. Serve immediately.
Notes
This summer tomato salad is best served immediately so the garlic stays crispy.
See Variations section of post on how to make this a Caprese-style salad with mozzarella