Cherry Tomato Salad
This Cherry Tomato Salad is the ultimate quick and easy side dish you’ll make on repeat all summer long. Juicy cherry tomatoes are tossed with fresh herbs, and a simple vinaigrette for a light, refreshing salad that comes together in just 10 minutes.
When it comes to warm weather side dishes, this tomato salad is an absolute favorite of mine! It’s got an amazing and tangy homemade dressing, and ingredients like shallots and nectarines give it a unique sweet and savory flavor that’s perfect for hot summer evenings.
For even more tomato-filled recipes, try my Tomato Panzanella Salad or this Homemade Chunky Salsa!
Why I love this recipe
- Quick and easy: Start to finish, this salad only takes 10 minutes to fully prep. It’s a great dish to take to a BBQ!
- Pairs with anything: Serve it with grilled chicken, fish, pasta, or as a light lunch on its own.
- Minimal ingredients: Uses simple pantry staples and fresh produce you likely already have on hand.
- No lettuce needed: This is one of my favorite a vibrant salads without lettuce – perfect if you’re looking for a fresh change without soggy lettuce.
Ingredients You’ll Need
- Cherry tomatoes – Fresh cherry tomatoes are the core of this recipe, so be sure to go for nice high quality produce. If you’ve got garden fresh tomatoes, even better!
- Nectarines – Provide a twist of sweetness that pairs well with the tomato acidity.
- Ciliegene – This is a specific kind of mozzarella cheese that comes in bite-sized rounds.
- Herbs – Fresh parsley and fresh basil infuse the salad with a lot of bright and herbal flavor.
- Homemade vinaigrette – Combine champagne vinegar, olive oil, lemon juice, and honey for a simple and tasty dressing.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- Use ripe produce: Choose sweet, ripe cherry tomatoes and nectarines for the best flavor and natural sweetness. Peaches or plums can be used instead of nectarines, like in my Peach Burrata Salad, which also balances juicy fruit with creamy textures. If you want to make this salad early in the season, you can leave the fruit out and it will still be delicious!
- Don’t skip the flaky salt: It enhances the sweetness of the tomatoes and nectarines and makes flavors pop.
- Serve fresh: Although I recommend serving this salad within the hour, I have stored leftovers in the fridge and enjoyed them just as much the next day!
- Adjust sweetness: Taste the vinaigrette before adding and adjust honey or lemon juice to suit your preference.
How to Make Cherry Tomato Salad
Step 1: Combine ingredients. In a large mixing bowl, add the tomatoes, nectarines, cucumber, shallot, ciliegene, and herbs.
Step 2: Make dressing. In a separate bowl, whisk together olive oil, vinegar, lemon juice, honey, and flaky salt.
Step 3: Add dressing. Drizzle the dressing over the salad ingredients.
Step 4: Toss and serve. Toss everything until it’s well coated in the dressing, then either serve immediately or refrigerate for an hour to let the flavors develop.
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Cherry Tomato Salad
Equipment
Ingredients
- 2 cups cherry tomatoes halved
- 3 nectarines chopped into 1/2 inch cubes
- 1/2 cup very thinly sliced cucumber
- 1/2 of a small shallot finely diced
- 1 8-oz container Ciliegine halved
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 1 tbsp champagne vinegar
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp honey
- flaky salt
Instructions
- In a large bowl, combine the halved cherry tomatoes, chopped nectarines, thinly sliced cucumber, diced shallot, ciliegine, chopped parsley, and basil.2 cups cherry tomatoes, 3 nectarines, 1/2 cup very thinly sliced cucumber, 1/2 of a small shallot, 1 8-oz container Ciliegine, 1/4 cup chopped parsley, 1/4 cup chopped basil
- In a small bowl or jar, whisk together the champagne vinegar, lemon juice, olive oil, honey, and flaky salt. Taste and adjust the seasoning as needed with more lemon juice or honey.1 tbsp champagne vinegar, 2 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp honey, flaky salt
- Drizzle the vinaigrette over the salad mixture and toss everything to combine thoroughly.
- Serve immediately, or refrigerate for up to 1 hour to allow the flavors to marinate.
Notes
- You can switch up the fruit depending on the season! Peaches and plums are great substitutions.
- The vinaigrette can be made ahead of time and stored in the fridge for up to 5 days. Shake well before using if stored.
- Herb Variations: If you don’t have fresh basil or parsley, you can substitute them with other herbs like mint or cilantro for a different flavor profile. Just be mindful of the strong flavors that herbs like mint can bring.
- Great as a topping on Oven-Baked Salmon, Baked Chicken Tenders.
- Best served fresh, but can sit for about 30 minutes to let the flavors meld.
Nutrition
More Side Dish Salad Recipes
If you loved this Cherry Tomato Salad, you’ll want to try my Roasted Potato Salad for a hearty side or my Crispy Prosciutto and Pomegranate Salad for something sweet and salty. You might also love this fresh Chicken Cucumber Salad or my light and crunchy Warm Broccoli Salad.
Here are a few more of my favorites:
Recipe FAQs
I prefer to slice them in half to make them easier to eat, but if you don’t mind larger bites you can leave your tomatoes unsliced.
No, the skins helps the tomato pieces keep their shape and add some texture to your salad!
Place in an airtight container and store in the fridge for 2 to 3 days. I recommend eating your salad in the first day or so–past then it will still be fine to eat but might get a little soggy.
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