Tomato Fruit Salad
- 1 pint multicolored cherry tomatoes, halved
- 1/2 cup blueberries
- 1/2 cup grapes, halved if large
- 1/2 cup raspberries
- 1 nectarine or plum, pitted and diced
- 1/4 cup pomegranate seeds
- Best-quality balsamic vinegar, to taste
- Extra-virgin olive oil, to taste
- Finely ground black pepper, to taste (optional)
- Mix the tomatoes and other fruit in a bowl, seasoning them very lightly with a few drops of vinegar and oil and, if you like, a pinch of pepper.
cherry tomatoes, blueberries, grapes, raspberries, nectarine, pomegranate seeds, balsamic vinegar, extravirgin olive oil, ground black pepper
Taken from cooking.nytimes.com/recipes/1016885 (may not work)