These cheddar tomato salad cups are the perfect summer appetizer to snack on while firing up the grill.
Summer feels like a treasured stretch of time here — the months when we refuse to go anywhere and instead savor every warm, sun-filled day. From May through October we treat our backyard like a staycation: tank tops, yard work, grilling on the deck, neighborhood walks, simple seasonal food and plenty of cold drinks.
To me, nothing says summer like tomatoes and basil. No need for mozzarella — just ripe, juicy grape tomatoes, lots of fresh basil and a light olive oil and vinegar dressing. Recently, while firing up the grill after replacing rusted burners and heat plates, I made these cheddar tomato salad cups as a quick snack to enjoy while the burgers cooked. They paired perfectly with a cold drink and the relaxed rhythm of an evening outdoors.
These bites are simple and bright: a crisp, salty cheddar shell holds a fresh tomato salad that bursts with flavor. They’re easy to prepare, travel well to a picnic or backyard gathering, and look pretty on a platter. Below is the full recipe and straightforward instructions so you can make them at home.
Cheddar Tomato Salad Cups
Gina Matsoukas
9 servings
20 mins
7 mins
27 mins
Ingredients
- 6 ounces sharp cheddar cheese, grated
- 2 tablespoons yellow cornmeal
- 1 cup red grape tomatoes, halved
- 1 cup yellow grape tomatoes, halved
- 2 tablespoons sliced red onion
- 1/4 cup basil leaves, chiffonade
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat or lightly grease the sheet.
- In a bowl, combine the grated cheddar and cornmeal. Form small piles about 2 inches in diameter on the baking sheet.
- Bake for about 7 minutes, until the edges turn golden and the centers look lacy. Remove from the oven and let sit 1 minute.
- Carefully lift each cheddar crisp and drape it over the back of a muffin tin or a small glass, pinching the sides to shape a cup. Allow to cool and harden for about 5 minutes.
- Meanwhile, toss the halved tomatoes, sliced red onion, chiffonade basil, olive oil, red wine vinegar, salt and pepper in a small bowl.
- Spoon the tomato salad into the cooled cheddar cups and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Disclosure: This post was sponsored by Palm Breeze through their partnership with POPSUGAR. While I was compensated by POPSUGAR to write about Palm Breeze, all opinions are my own.
Please drink responsibly. #VacayEveryDay