Something about the way Jeff asked me if I was going to put “back fat” in the beans (instead of “fatback”) made me think perhaps some fresh vegetables were in order.

These Cherry Tomatoes with Tequila-Lime Vinaigrette can be put together over a commercial break, but they need two hours to soak in the dressing. Can you taste the tequila? Yes. But it’s combined with quite a bit of olive oil, as well as other flavors. Mainly, it helps add some interest to out-of-season tomatoes that might seem lackluster on their own. And this salad can really perk up a holiday buffet table full of creamy casseroles, variations on the potato and macaroni and cheese.

This recipe makes quite a bit of vinaigrette, so you could easily add avocado, cucumber or melon to the salad. Or pair the tomatoes with pasta or couscous for a more substantial side dish. Just hold the back fat.

Cherry Tomatoes with Tequila-Lime Vinaigrette

Adapted from Rebecca Rather’s “The Pastry Queen Christmas”

Yield: 4 to 6 servings

• Juice of 1 lime
• 1/2 to 1 teaspoon sea salt
• 3 to 4 tablespoons tequila
• 1 teaspoon white wine vinegar
• 1 teaspoon minced flat-leaf parsley (or cilantro)
• 6 tablespoons olive oil
• 1 pint cherry tomatoes, sliced in half

1. In a medium bowl, whisk together the lime, salt, tequila, vinegar, parsley and olive oil.

2. Add the tomatoes. Toss to coat.

3. Let the tomatoes stand at room temperature for about 2 hours before serving.