Ensalada de tomates cherry con ajo y orégano

Ingredientes

• 1 pound cherry tomatoes, cut in half
• 2 Tablespoon olive oil
• 3 cloves garlic, thinly sliced
• 6 sprigs fresh oregano, leaves picked from stems
• 1 Tablespoon balsamic vinegar
• kosher salt and pepper

Preparación

1. 1

   Infuse: 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.

2. 2

   Prep: 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 1/4 teaspoon of kosher salt and salt to taste from there.

3. 3

   Serve: Pour the oregano and garlic oil over the tomatoes and toss to combine. Serve immediately.