Summer Recipes That Feature Cherry Tomatoes

“This is an awesome dish that you can have on the table in 30 minutes or less. The spice rub gives the steak just the right amount of kick, and the cooked cherry tomatoes are to-die-for. It only took me two tries to get this right, but I’m so glad that I tried the second time. So, you ready… Let’s get into the kitchen.” – Andy Anderson

“Italian Panzanella Salad or Bread Salad is an awesome way to use up any day-old dinner rolls or bakery hamburger buns you may have. Serve as a side salad or lay sliced, grilled chicken breasts or grilled jumbo shrimp on top for a quick and delicious meal. I make this salad by the seat of my pants most of the time. Meaning, adjust the seasonings and ingredients to your liking. Unlike most salads, the croutons, and not the lettuce, are the star of the show. If you love garlic croutons, this salad is for you.” – Family

“Gnocchi are so cute and I love finding ways to eat them. Plus, I was looking for a way to use up some ingredients that I had. Although it’s meatless, the beans provide protein.” – Carolyn

“I wanted a change of pace from corn on the cob for my BBQ tomorrow so I decided on a salad. No mayo to spoil on a hot day either. Very simple with just a few ingredients. It’s refreshing and crisp. Enjoy!” – Anna

“This recipe came from a friend who, after eating it in a restaurant in Key West, described this dish to me. From the description, I created this recipe, and it works. My friend said it tasted identical to the restaurant version. NOTE: Adjust the amounts to the number you are serving. Usually 4-5 stalks of asparagus per person.” – Marjorie

“A nice twist on a pasta salad. Something different and super easy.” – Patti

“A friend brought this to a backyard party once and I really liked it. She was kind enough to give me the easy recipe. I have made it several times and everyone seems to really enjoy the little morsels of coolness.” – Jeanne

“I love to cook steak and to come up with new and different ways to serve it. This is one of my absolute favorites. I created it years ago for a tomato contest and my family has enjoyed it ever since.” – Debbie

“A quick and easy salad to whip up on a busy day. A refreshing accompaniment to spicy main dishes.” – Karen

“My youngest daughter Laura and I made this together last night without a recipe to go by and it turned out fantastic! We just knew what we wanted to put on a baguette. Laura wanted the sweet balsamic reduction and that was a learning process! It was easy, but now we know you need to cool it to get it to the right consistency needed. And also, not to keep fresh basil leaves in the refrigerator as they will turn mushy and black! Still tastes ok, just not very appealing. LOL! I told her, that’s the fun of cooking, learning! Even at my age, I’m still learning! We didn’t make this when I was a kid.” – Tammy

“I serve this hot or cold with several variations. It’s a great meatless meal that even satisfies my carnivore husband.” – Heather

“I love cooking with my honey and we just had the best time putting these together! The depth of flavor was unexpected and delicious.” – Tanya

“This salad is great any time and for any occasion. It’s delicious too! You can half the recipe if need be. Great for game day parties and cookouts.” – Mary

“My granddaughter loves these. The red cherry tomatoes are good, but the little yellow tomatoes are fantastic. Much better than the red ones.” – Cathy

“This colorful dish can be served as a main dish or a side and is great hot or cold! If you are watching your fat intake, you can skip the olive oil mixture and just toss the vegetables with extra Italian dressing. If you or a guest has a gluten sensitivity, you can substitute gluten-free spaghetti for the orzo, just break it into small pieces before boiling, or use long grain or brown rice instead of the pasta.” – Crystal

“This is a special breakfast. Perfect for when you want something light and healthy and have a little extra time in the morning.” – Patrick

“This is a favorite salad I make often. It’s so versatile you can really make it your own easily! Make sure to taste the dressing as you are making it to adjust to your liking! And add as little or as much as you’d like. I also added about 1/2 cup or so of cooked wild rice to the mix this time and it was excellent.” – Lindsey

“Light zucchini noodles tossed in a creamy avocado and tomatillo sauce with taco lime grilled shrimp and juicy roasted tomatoes!” – Kevin