Cherry Tomato Salad

This colorful cherry tomato salad combines sweet red, yellow, and orange cherry tomatoes with sliced red onion, fresh basil, and parsley. Tossed in a simple red wine vinaigrette with mustard and garlic, it’s fresh, juicy, and ready in just 10 minutes.

We are lucky to get a wonderful variety of cherry tomatoes here, and they are one of the tomatoes I buy most often. Red, yellow, orange, different shapes and sizes — I love using a mixture because even the simplest tomato salad looks so much more appetizing.

And this really is a simple salad. I add some thinly sliced red onion, fresh basil and parsley, then toss everything in a quick red wine vinaigrette. When the tomatoes are fresh and sweet, you don’t need to add too much to them. In fact, the simpler the better.

Why you’ll love this salad

• Quick and easy – Everything comes together in about 10 minutes.
• Fresh and colorful – Using different varieties of cherry tomatoes gives you a beautiful mixture of colors, flavors, and textures.
• Simple homemade dressing – Red wine vinegar, olive oil, and mustard make a light vinaigrette that complements rather than hides the tomatoes.
• Versatile side dish – Serve it with chicken, fish, steak, kebabs, sandwiches, or crusty bread.

Ingredients and substitutes

• Cherry tomatoes – I use a combination of red, yellow, and orange cherry tomatoes. Different varieties give the salad beautiful color as well as slightly different flavors and textures. You can, of course, make it with just one variety.
• Red onion – Slice it thinly so it adds crunch and a little sharpness without overpowering the tomatoes. You can also use shallots.
• Fresh herbs – I use both fresh basil and parsley. Basil pairs beautifully with sweet tomatoes, while parsley adds freshness without taking over.
• Olive oil – Use a good extra virgin olive oil if you have one because you will taste it in such a simple dressing.
• Red wine vinegar – Adds just enough acidity to balance the sweet tomatoes. White wine vinegar or fresh lemon juice would also work.
• Mustard – Adds a little sharpness and helps emulsify the vinaigrette. Once you confirm whether yours was Dijon, we’ll name it specifically.
• Garlic powder – I like it here because it distributes evenly through the dressing and gives you garlic flavor without the bite of raw garlic.
• Salt and black pepper – Season to taste, but don’t skip the salt. It brings out the flavor and sweetness of the tomatoes.

Step-by-step: How to make cherry tomato salad

1. Prep the veggies

Cut the cherry tomatoes in half, slice the onions, and separate them. Chop the basil into ribbons, and finely chop the parsley.

2. Make the dressing

In a small bowl or jar, combine the olive oil, red wine vinegar, mustard, garlic powder, salt, and black pepper. Whisk or shake until well combined.

3. Add the ingredients

Add the halved cherry tomatoes, sliced red onion, fresh basil, and parsley directly to the bowl with the dressing.

4. Poss and Serve

Toss everything gently until the tomatoes and herbs are well coated with the dressing. Taste and adjust the seasoning if necessary. Serve fresh.

Variations

• Cherry tomato feta salad – Add crumbled feta just before serving for a salty, creamy contrast.
• Cucumber cherry tomato salad – Add chopped Persian or English cucumber for extra crunch.
• Avocado cherry tomato salad – Gently fold in diced avocado just before serving.
• Cherry tomato mozzarella salad – Add small fresh mozzarella balls for a simple variation.

Easy salad recipes

• Tomato Mozzarella Salad
• Chickpea Salad or Couscous Salad
• Beet Salad
• Asian Salad Recipe
• Israeli Salad Recipe
• Peach Salad

Tips for success

• Use ripe tomatoes. With such a simple salad, the tomatoes make the recipe. They should be sweet, firm, and flavorful.
• Use room-temperature tomatoes. Tomatoes have much better flavor when they aren’t refrigerator-cold.
• Cut them rather than leaving them whole. The dressing can mingle with the tomato juices instead of simply coating the skins.
• Marinate the onions first. Those few minutes in the vinaigrette soften their sharp raw flavor.
• Don’t overdress the salad. The tomatoes release liquid after they’re salted, so the salad becomes juicier as it sits.
• Add the herbs close to serving. Fresh basil in particular looks and tastes best before it has been sitting in acidic dressing for too long.

Frequently asked questions

more salad recipes

• Lebanese Roasted Eggplant Salad
• Easy Celery Salad Recipe with Cranberries and Pecans
• Easy Cabbage Salad or Quick Carrot Salad
• Butter Lettuce Salad with Honey Mustard Dressing
• Strawberry Salad with Honey Mustard Dressing

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