If you’ve ever prepared a salad with cherry tomatoes, you already know the annoying part: cutting them individually.
One tomato.
Another tomato.
Another tomato.
Until you’ve somehow spent five minutes doing something that should have taken thirty seconds.
There’s a much faster way—and the setup looks so strange that you’ll probably want to try it just to see whether it actually works.
THE TRICK USES TWO FLAT SURFACES
Put your cherry tomatoes on a plate, cutting board, or another flat surface.
Then place a second flat surface on top.
A shallow plate or container lid works well.
You want the tomatoes gently held in place without crushing them.
NOW CUT THROUGH THE MIDDLE
Hold the top plate steady with one hand.
With the other hand, carefully slide a sharp knife horizontally through the tomatoes.
Instead of cutting each tomato separately, you’re cutting the whole row at once.
Lift the top plate afterward and you should have a pile of evenly halved tomatoes.
WHY DOES THIS WORK?
The top surface stops the tomatoes from rolling around while you’re cutting.
That solves the annoying part of cutting small, round foods:
they refuse to stay where you put them.
The same basic technique can work with other small, similarly sized foods too, as long as they can safely be held in place.
IT’S PERFECT FOR BIG SALADS
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