Name: Cherry Tomato and Basil Salad
Ingredients: 1 dry pint (about 16 oz) cherry tomatoes, sliced into halves; 1 cup pearl couscous, cooked according to package directions. (See post for stovetop toasting suggestion before cooking); ½ cup small diced red onion (can sub yellow or white onions, or shallots); ½ cup basil ribbons (See post for quick instructions on slicing basil ribbons); *Optional* – Add 6 to 8 ounces of cubed feta cheese or fresh mozzarella pearls, sliced in half; 3 T sunflower or other neutral oil; 3 T apple cider vinegar; 2 tsp Dijon mustard; 2 tsp sugar; Kosher salt; Pepper

Ingredients

Scale

For the Salad:

1 dry pint (about 16 oz) cherry tomatoes, sliced into halves
1 cup pearl couscous, cooked according to package directions. (See post for stovetop toasting suggestion before cooking)
½ cup small diced red onion (can sub yellow or white onions, or shallots)
½ cup basil ribbons (See post for quick instructions on slicing basil ribbons)
*Optional* – Add 6 to 8 ounces of cubed feta cheese or fresh mozzarella pearls, sliced in half

For the dressing:

3 T sunflower or other neutral oil
3 T apple cider vinegar
2 tsp Dijon mustard
2 tsp sugar
Kosher salt
Pepper

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Instructions

Place the sliced cherry tomatoes, cooked pearl couscous, basil ribbons, diced red onion (and cheese, if using) into a medium sized serving bowl.
In a separate, smaller bowl, whisk together oil, vinegar, mustard, sugar, and salt and pepper to taste.
Pour dressing over the salad. Stir gently with a wooden spoon or spatula to coat. Serve immediately, or store covered in refrigerator for up to 3 days. Salad will taste best if tomatoes are closer to room temperature, so remove from salad fridge and let it sit on counter for 20 to 30 minutes before serving.