• Cooking Time:
  • Servings: 8
  • Preparation Time:


We loved this flavorful summer recipe from the latest issue of Cooking Light. It can be prepared up to two days in advance--the tomatoes will take on more flavor the longer they marinate. I used grape tomatoes, rather than cherry, and substituted white wine vinegar for the white balsamic. If you prefer a milder heat, you will want to seed the pepper.


  • 4 cups halved cherry tomatoes
  • 1/3 cup thinly sliced green onions (about 4)
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, thinly sliced
  • 1/3 cup white balsamic vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper


  • In a large bowl, combine first 4 ingredients.
  • Stir together remaining ingredients in a small bowl until blended, then pour over tomato mixture; toss to coat.
  • Chill 1 hour.

Categories: Appetizer  Side Dish  Vegetable  Vegetarian 
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