Posted on 04 September 2011 by

Cherry Tomato and Red Grape Salsa with Tarragon and Honey

By David Harbilas

We sometimes forget that tomatoes are a fruit, perhaps because so many tomatoes sold in supermarkets are full of acid and lack the sweetness we’ve come to love the best ones for.

Cherry tomatoes seem to be a safe bet when it comes to a balance between sweet and sour, and a simple salsa of cherry tomatoes and red grapes make a wonderful accompaniment to fish, chicken, or in salads.

Tarragon is, to me, a perfect companion to grapes, and just to insure that any lingering acidity from the tomatoes doesn’t overpower the sweetness of the grapes I add a little honey to tie it all in.

Make 2 cups

  • 1 pint cherry tomatoes, quartered
  • ½ cup red grapes, sliced
  • 1 tablespoon shallots, minced
  • 2 tablespoons champagne vinegar
  • 2 tablespoons honey
  • 1 tablespoon chopped tarragon
  • salt and pepper to taste

Combine the shallots with the vinegar and salt and pepper to taste. Allow to marinate for 10 minutes, then add the remaining ingredients and toss. Allow to sit for at least 30 minutes and serve.

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