If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
While I love tinned tomatoes for cooking with, my favourite tomatoes for salads or finger food are sweet little cherry tomatoes.
Like onions, tomatoes have smooth, slippery skin that can make them a little tricky to chop. So it’s important to use a good, sharp knife, preferably with a serrated blade. If you’re using a smooth knife I would start each cut by piercing the tomato with the tip of your blade – a great place to do this is the little green spot at the top of the tomato, where it would connect to the vine.
You can eat cherry tomatoes whole (minus the vine), but I find most of them are just a tiny bit big for my mouth. So for finger food, I like to halve my cherry tomatoes.
To halve cherry tomatoes, hold your tomato steady with a thumb and finger, and cut straight down between them.
For mixed salads, though, I like to dice my tomatoes so all the flavours mix together. The easiest way to do this with cherry tomatoes is to cut them into eighths. Start by cutting them into halves just as above. Then, place each half on its cut face to cut into quarters.
Tomatoes are a great way to add pops of colour and flavour to plates of salad. And these sweet cherries are often popular with kids too!
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