How to Prepare Yummy Vinegar Dish with Cherry Tomatoes

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Before you jump to Vinegar Dish with Cherry Tomatoes recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.

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The kitchen on its own gives you many small methods by which energy and money can be saved. It is reasonably straightforward to live green, of course. A lot of it is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to vinegar dish with cherry tomatoes recipe. To make vinegar dish with cherry tomatoes you only need 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Vinegar Dish with Cherry Tomatoes:

1. Provide 10 of Cherry tomatoes.
2. Take 1 of leg Boiled octopus.
3. Get 1 of Cucumber.
4. Provide 1 of Wakame seaweed.
5. Get 150 ml of ☆Vinegar.
6. Use 4 tbsp of ☆Sugar.
7. Take 1/2 tsp of ☆Salt.

Steps to make Vinegar Dish with Cherry Tomatoes:

1. Make the vinegar base. Bring the ingredients marked ☆ to the boil (cook down the vinegar), and let cool..
2. Cut the cucumber "jabara" style (making deep incisions as if slicing into rounds on both sides of the cucumber at very narrow intervals. It should like the cucumber has been sliced into rounds, but with the slices barely still connected), rub with salt, and set aside. Rehydrate the wakame (salted or cut wakame is fine.) Slice the octopus into bite-sized pieces..
3. Peel the tomatoes by briefly dunking them in a small pan of boiling water. When the peel starts to break, transfer to a bowl of ice water. This makes them easier to peel..
4. Wash the salt off the cucumber, and squeeze firmly. Add the ingredients from Steps 2 and 3 to the vinegar base, and it's done. If you let it sit for a while, the flavours will blend..

Garlic and balsamic vinegar round out the flavor, and pine nuts add a pleasant crunch if desired. Stir in the garlic, tomatoes, and balsamic vinegar. We made this recipe for my mum's bday buffet and it was so beautiful and so tasty that I just had to share it here. It makes for a wonderful side dish or appetiser that looks beautiful and tastes great! The original recipe comes from the German Women's magazine "Brigitte".

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