Type what you have

Ingredients

• ✓ cherry tomato
• pork chop
• greek seasoning
• olive oil
• kosher salt
• black pepper
• kalamata olive
• lemon
• feta cheese
• parsley

Instructions

1. 1 Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
2. 2 Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
3. 3 Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
4. 4 Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

By Nicole McLaughlin

Ingredients

• ✓ cherry tomato
• chickpea
• cucumber
• black olive
• red onion
• salad dressing
• garlic
• lemon
• feta cheese
• garlic salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine beans, cucumbers, olives, tomatoes, red onion, salad dressing, garlic, lemon juice, feta cheese, garlic salt, and pepper in a large serving bowl.
3. 3 Toss together until well combined. Refrigerate for 2 hours before serving. Serve chilled.

By Kim Fusich

Ingredients

• ✓ cherry tomato
• eggplant
• salt
• olive oil
• onion
• garlic
• almond
• mint leaf
• white wine
• white sugar
• salt
• chili powder
• parsley

Instructions

1. 1 Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
3. 3 When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

By melinda

Ingredients

• ✓ cherry tomato
• lemon juice
• olive oil
• champagne vinegar
• garlic
• black pepper
• kosher salt
• chickpea
• feta cheese
• cucumber
• red bell pepper
• red onion
• mint

Instructions

1. 1 Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
2. 2 Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
3. 3 Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

By Michelle Walker

Ingredients

• ✓ cherry tomato
• olive oil
• greek seasoning
• lemon
• garlic
• chicken breast
• tzatziki sauce
• olive oil
• lemon juice
• salt
• romaine
• red bell pepper
• cucumber

Instructions

1. 1 Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a large glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
2. 2 Mix together tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl until well combined. Refrigerate salad dressing until needed.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and place on the preheated grill. Cook for 5 minutes. Flip chicken over and continue grilling until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Discard excess marinade.
5. 5 Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

By Bren

Ingredients

• ✓ cherry tomato
• flank steak
• olive oil
• lemon juice
• worcestershire sauce
• garlic
• oregano
• salt
• black pepper
• chickpea
• cucumber
• red onion
• romaine lettuce
• feta cheese
• parsley

Instructions

1. 1 Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
3. 3 Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
4. 4 Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
5. 5 Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
6. 6 Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.
7. 7 Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

By Molly Gilbert

Ingredients

• ✓ cherry tomato
• pita bread
• salt
• dill
• lemon zest
• lemon juice
• plain greek yogurt
• black pepper
• kosher salt
• olive oil
• green bean
• black pepper
• salt
• ground turkey
• lemon zest
• oregano
• garlic
• parsley
• egg
• bread crumb
• feta cheese
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Ingredients

• ✓ cherry tomato
• mozzarella cheese
• basil
• mozzarella

Instructions

1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Ingredients

• ✓ cherry tomato
• persian cucumber
• salt
• purslane
• olive oil

Instructions

1. 1 Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
2. 2 Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
3. 3 Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
4. 4 Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

By Diana Moutsopoulos

Ingredients

• ✓ cherry tomato
• cucumber
• italian seasoning
• garlic
• onion
• salt
• black pepper
• salad dressing

Instructions

1. 1 Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
2. 2 Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
3. 3 Cover and chill salad for 1 hour. Toss well before serving.

By Candy Apple

Ingredients

• ✓ cherry tomato
• sugar snap pea
• water
• garlic
• white sugar
• onion and herb seasoning
• lemon juice

Instructions

1. 1 Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.

By raebro

Ingredients

• ✓ cherry tomato
• zucchini
• yellow squash
• fennel
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.

By Juliana Hale

Ingredients

• ✓ cherry tomato
• crescent roll
• cream cheese
• mozzarella cheese
• basil pesto
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
2. 2 Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in center; it will resemble a sunburst.
3. 3 Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
4. 4 Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
5. 5 Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
6. 6 Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

By fabeveryday

Ingredients

• ✓ cherry tomato
• water
• quinoa
• mushroom
• halloumi cheese
• pesto
• olive oil

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Thread mushrooms, halloumi cheese, and tomatoes onto skewers. Cook under the broiler, rotating the skewers a few times, until halloumi beings to turn golden and the vegetables are cooked through, about 5 minutes
4. 4 Stir pesto and olive oil together in a bowl; add enough oil to reach the desired consistency.
5. 5 Divide quinoa between 2 plates and place skewers on top. Lightly drizzle with pesto mixture.

By PlimRed

Ingredients

• ✓ cherry tomato
• tomato paste
• honey
• worcestershire sauce
• rosemary
• chicken breast
• rosemary

Instructions

1. 1 Soak 8 wooden skewers in a bowl of cold water for 30 minutes to prevent them from burning during cooking.
2. 2 Stir together tomato paste, honey, Worcestershire sauce, and rosemary in a large bowl. Add chicken pieces and stir to coat evenly.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to medium heat.
4. 4 Thread chicken pieces and cherry tomatoes alternately onto the skewers and place on a broiler rack.
5. 5 Spoon over any remaining glaze and cook under the preheated hot broiler, turning occasionally, until the chicken is no longer pink at the bone and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Transfer to a serving plate and garnish with sprigs of fresh rosemary.

By Babs35

Ingredients

• ✓ cherry tomato
• garlic
• olive oil
• salt
• pepper
• burrata cheese
• fresh mozzarella
• balsamic vinegar
• basil
• aluminum foil

Instructions

1. 1 Preheat oven or toaster oven to 400 degrees F. On a small sheet pan lined with Reynolds Wrap® Aluminum Foil, toss the tomatoes and garlic with 1 tablespoon of the olive oil.
2. 2 Add salt and pepper and toss to coat. Roast in oven for 15 minutes.
3. 3 Transfer the warm tomatoes to a serving platter.
4. 4 Drain the water from the burrata cheese or mozzarella balls. Add cheese to the warm tomatoes.
5. 5 Drizzle with the olive oil and balsamic vinegar then season with the kosher salt and freshly ground pepper. Toss gently to coat if desired.
6. 6 Gently tear the basil leaves into smaller pieces and scatter over the salad and serve.

By Reynolds KitchensR

Ingredients

• ✓ cherry tomato
• olive oil
• broccoli
• pesto
• zucchini noodle
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Heat oil in a medium saute pan or skillet over medium heat. Add broccoli, cherry tomatoes, and pesto; cook and stir for 5 to 10 minutes. Add zucchini noodles and continue to cook and stir until vegetables are tender, about 5 minutes more.
2. 2 Sprinkle with Parmesan cheese, salt, and pepper. Remove from heat and let sit for 3 to 5 minutes before serving.

By alohakellygirl

Ingredients

• ✓ cherry tomato
• avocado
• lime
• shallot
• cilantro
• garlic
• kosher salt
• peppercorn

Instructions

1. 1 Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.

By Golden Belly

Ingredients

• ✓ cherry tomato
• penne pasta
• olive oil
• green onion
• basil
• balsamic vinegar
• chorizo sausage
• goat cheese

Instructions

1. 1 Add 1 tablespoon salt to a large pot of water; bring to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 While the pasta is cooking, chop green onions: Cut green parts diagonally, and cut white parts into thin, round slices. Transfer to a bowl with the cherry tomatoes, basil, and vinegar.
3. 3 Place chorizo in a separate bowl. Chop goat cheese, then crush it and mix it in with the chorizo.
4. 4 Drain pasta and transfer to a large bowl. Add chorizo-goat cheese mixture; stir until cheese is melted and pasta is coated. Then put the vegetables into the pasta and stir to combine.

By Rex

Ingredients

• ✓ cherry tomato
• green bean
• water
• butter
• sugar
• garlic salt
• pepper
• basil

Instructions

1. 1 Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. 2 Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

By STARNETSA

Ingredients

• ✓ cherry tomato
• italian dressing
• yellow squash
• zucchini
• spring onion
• wood chip

Instructions

1. 1 Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
2. 2 Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
3. 3 Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
4. 4 Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.

By Man Ho

Ingredients

• ✓ cherry tomato
• olive oil
• swordfish steak
• mango
• baby spinach
• kumquat
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
2. 2 Lightly brush the swordfish steaks and mango slices with 1 tablespoon olive oil.
3. 3 Cook the swordfish steaks on preheated grill until lightly browned on both sides, turning once, 5 to 7 minutes per side. After turning, arrange mangos slices over the steaks, and cook 5 minutes more.
4. 4 Toss the spinach, tomatoes, and kumquats together in a bowl. Whisk together 1/3 cup olive oil and balsamic vinegar in a small bowl until well blended. Pour over the spinach mixture and toss to coat evenly. To serve, divide the salad among 4 serving plates, and top with swordfish and mangoes.

By paul r

Ingredients

• ✓ cherry tomato
• basil leaves
• mozzarella ball
• toothpick
• olive oil
• salt
• pepper

Instructions

1. 1 Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

By ALZ

Ingredients

• ✓ cherry tomato
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, balsamic vinegar, salt, and pepper together in a large bowl until well combined. Add cherry tomatoes; toss to coat. Spread in an even layer on a rimmed baking sheet.
3. 3 Roast in the preheated oven until tender and caramelized, about 30 to 35 minutes.

By Kristen M

Ingredients

• ✓ cherry tomato
• pasta shell
• corn
• olive oil
• prosciutto
• basil pesto
• basil leaf
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, bring a separate pot of water to a boil. Add corn and boil for 2 minutes. Remove and run under cold water to cool.
3. 3 Hold each cob upright in the base of a large serving bowl, and cut kernels off with a sharp knife.
4. 4 Drain pasta; add to the corn. Add tomatoes, olive oil, prosciutto, pesto, basil, and salt; toss thoroughly.
5. 5 Serve immediately (or refrigerate for up to 2 days), topped with Parmesan cheese.

By Patty McKay LaMaestra

Ingredients

• ✓ cherry tomato
• balsamic vinaigrette salad dressing
• chicken tender
• portobello mushroom
• romaine lettuce
• green onion
• mozzarella cheese
• basil

Instructions

1. 1 Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
2. 2 Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
3. 3 Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
4. 4 To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.

By sugarmagnolia_fl

Ingredients

• ✓ cherry tomato
• olive oil
• red onion
• cauliflower
• raisin
• sugar
• garlic
• parsley
• red pepper flakes
• lemon juice

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add cauliflower, cherry tomatoes, raisins, and white sugar to onion; cover skillet and cook, stirring occasionally, until cauliflower is tender, 4 to 5 minutes.
2. 2 Mix garlic, parsley, and red pepper flakes into cauliflower mixture; increase heat to high and saute until cauliflower is browned, 1 to 2 minutes. Drizzle lemon juice over cauliflower.

By LM Black

Ingredients

• ✓ cherry tomato
• mashed potato
• roast beef
• gravy
• cheddar cheese
• sour cream

Instructions

1. 1 Pile mashed potatoes in each serving bowl to resemble a scoop of ice cream. Top with roast beef with gravy to resemble hot fudge.
2. 2 Sprinkle on Cheddar cheese. Dollop sour cream for the "whipped cream," on top. Garnish each sundae with a cherry tomato.

By Cindi

Ingredients

• ✓ cherry tomato
• corn
• cucumber
• cilantro
• olive oil
• red onion
• lime juice
• cumin
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
3. 3 Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
4. 4 Cover and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Ingredients

• ✓ cherry tomato
• red bell pepper
• red onion
• olive oil
• garlic
• lemon juice
• lemon zest
• red pepper flakes
• black pepper
• italian seasoning
• basil
• salt
• feta cheese
• penne pasta
• spinach

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
3. 3 Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
4. 4 Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
6. 6 Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.

By My Hot Southern Mess