A simple salad with Spring vibes, this tomato kumquat salad comes together in minutes and self dresses.

Scale

1/2 lb kumquats, halved or sliced
1 pint cherry tomatoes, halved
1/4 red onion, sliced thin
2 Tbsp chopped fresh mint ( or any fresh herbs you have – basil, cilantro, or parsley)
1 Tbsp olive oil (I love Garcia de la Cruz olive oil)
1/4 tsp Sea salt
1/8 tsp Freshly ground black pepper

Combine all ingredients and toss.
Allow the salad to rest for at least 15 minutes before serving. The juices from the kumquats and tomatoes marinade the salad and self dresses it.

Feel free to toss this into some greens for a more traditional salad. Cannelini or navy beans make a great addition as well.

Goes great with: Try this delicious side salad next to my fool-proof joojeh – Persian-style barbecue chicken recipe.

As always, make it your own and let me know what you create in the comments. Thanks for checking it out!

Keywords: side, side salad, salad, spring salad, vegan, raw, whole 30, spring, gluten free