At MyDomaine, we understand the importance of designing a home you love—one that you're proud to live in and proud to show off to friends and family. But even with that intrinsic desire to host, actually entertaining at home can sometimes feel overwhelming and intimidating.
So, to make opening up your home a little less stressful, we’re sharing the recipes, products, and simple tips that we go back to every time we entertain. Happy hosting!
No one goes to parties for the vegetable trays. They’re often there as a sorry attempt at balancing out the indulgent spread of what everyone really wants—the chips, the dips, the cheeses, the sausages swaddled in buttery puff pastry. Everything but those sad looking veggies.
But I’d argue that the healthy stuff can be the best part of a party spread when done right. And this marinated tomato salad recipe proves my case. It’s herby, tangy and it’s always one of the first things to disappear anytime I make it for a crowd. I've brought it to countless backyard parties and dinners, and someone always requests the recipe.
I’d argue that the healthy stuff can be the best part of a party spread when done right. And this marinated tomato salad recipe proves my case.
This is the side dish to make next time you’re getting together with friends, bringing something to a potluck or hosting a bunch of people and need something on your table that isn’t brown or a boring, cumbersome salad.
These marinated tomatoes are supremely easy to make and they’ll always beat out a store-bought veggie tray. Serve them with warm, crusty bread on the side, spoon them on top of a yogurt dip or just eat them by themselves. You can’t go wrong.
- 8 cups of halved assorted grape or cherry tomatoes
- 1 tbsp kosher salt
- 1 large shallot, finely chopped
- 4 garlic cloves, minced
- ¼ cup olive oil
- Handful of fresh thyme springs
- 2 tbsp white wine vinegar
- Basil leaves, torn
- Black pepper
- Red chili pepper flakes
- Toss tomatoes and salt together in a large bowl and let the mixture sit for 30 minutes.
- Meanwhile, heat the oil in a saucepan over medium heat and sauté the shallot and garlic for about 5 minutes or until soft and fragrant. Stir frequently to prevent them from burning. Remove from the heat and stir in the thyme leaves.
- Transfer the shallot mixture to a bowl and let it cool completely.
- Combine the tomatoes, shallot mixture, white wine vinegar and basil until thoroughly mixed. Add black pepper, chili flakes, and salt to taste.