Tri-Color Cherry Tomatoes with Sweet Peas, Mint and Lemon September 9, 2014

Tricolor Cherry Tomatoes with Sweet Peas, Basil, Mint & Lemon

Sweet Pea and Cherry Tomatoes with Triscuit Crumbles & Lemon Mint Vinaigrette

I know it has been a while since I have shared a recipe, it has been a crazy busy summer but no worries I am gearing up for a great fall. I will have wonderful recipes for the Holidays and more!

 This combination of flavors has a crunchy sweetness is tossed with Basil, Lemon and Mint. Roasting the Cherry Tomatoes and Peas  in Olive Oil  with the crumbled triscuits creates a flavor like no other. I made this with Dorothea Tsakiris-Pirpiris.

She was my assistant and photographer for this dish!  This amazing light fresh summer salad is perfect for any occasion, your friends and family will love the flavors of the crunchy Triscuit  pieces infused with the sweet peas and tomatoes in this salad!

The Recipe;

1 cup of sweet peas

 14 oz container of yellow, orange and red grape tomatoes    Sweet Pea and Cherry Tomatoes with Triscuit Crumbles & Lemon Mint Vinaigrette

 8 Tomato and Sweet Basil Triscuits (Crumbled)Sweet Pea and Cherry Tomatoes with Triscuit Crumbles & Lemon Mint Vinaigrette

 1/4 cup fresh basil (chopped)

1/4 cup fresh mint (chopped)

 juice of 1/2 lemon

3 tbsp. good virgin olive oil

sea salt and fresh cracked pepper to taste

10 whole Tomato Basil Triscuits  for scooping

 Directions: Preheat oven to 450 degrees, place peas, grape tomatoes and crumbled tomato and sweet basil tricuit crumbles in a bowl and toss with 2 tbsp. of olive oil, sea salt and pepper. Roast in oven for 20-25 minutes. Remove from oven and carefully slide into a bowl. Add the fresh mint, sweet basil and lemon juice, toss gently. Taste for added salt and pepper and add remaining 1 tbsp. olive oil. Toss again and you are in for a treat!

 Enjoy!!

 Chef Steff

 
 

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