There are few things in life as purely delightful as a sun-ripened cherry tomato bursting with sweet, juicy flavor. This Cherry Tomato Salad recipe is a celebration of that perfection. It’s not just a salad; it’s an ode to summer, a vibrant mosaic of color and taste that comes together in minutes. We’re pairing sweet cherry tomatoes with creamy mozzarella, sharp red onion, and fragrant basil, all brought together with a simple, elegant balsamic drizzle. Forget complicated dressings and hours of prep. This is fresh, fast, and unbelievably delicious—perfect as a standout side dish for a summer barbecue or a light, satisfying lunch on its own.
Whether you’ve got a bounty from your garden or found the most beautiful pint at the farmer’s market, this is the recipe that will make them shine. Let’s get started!
Why You’ll Love This Cherry Tomato Salad
- Incredibly Fresh & Flavorful: This salad is the epitome of “less is more.” It relies on the peak-season freshness of its ingredients to deliver a powerful punch of flavor that’s bright, sweet, and herbaceous.
- Ready in 10 Minutes: Seriously! With minimal chopping and no cooking required, you can have this stunning salad on the table in about 10 minutes flat. It’s the perfect solution for a last-minute side dish.
- Endlessly Versatile: It pairs beautifully with almost anything. Serve it alongside grilled chicken, steak, fish, or a hearty slice of crusty bread. It’s equally at home at a casual weeknight dinner or a fancy potluck.
- Naturally Healthy & Gorgeous: Packed with vitamins and antioxidants, this salad is as good for you as it is beautiful. The vibrant reds, greens, and whites make for a show-stopping presentation with zero effort.
Ingredients & Equipment
For the Salad
- Cherry Tomatoes: 2 pints (about 4 cups), preferably a mix of colors like red, orange, and yellow for visual appeal. Ensure they are ripe and firm.
- Fresh Mozzarella: 8 ounces, either small “pearls” (bocconcini) or a larger ball torn into bite-sized pieces.
- Red Onion: ¼ of a large red onion, very thinly sliced. Soaking the slices in cold water for 10 minutes can mellow their bite if you prefer.
- Fresh Basil: ½ cup of loosely packed leaves, thinly sliced (chiffonade) or torn.
For the Simple Balsamic Dressing
- Extra Virgin Olive Oil: 3 tablespoons of a good quality, flavorful oil. This is where the flavor shines!
- Balsamic Glaze: 2 tablespoons. A glaze is thicker and sweeter than regular balsamic vinegar and works perfectly here. If you only have balsamic vinegar, you can make your own glaze by simmering ½ cup of vinegar on low until it’s reduced by half.
- Flaky Sea Salt: ½ teaspoon, or to taste. Maldon sea salt is fantastic here.
- Freshly Cracked Black Pepper: ¼ teaspoon, or to taste.
Equipment
- Large serving bowl
- Sharp knife
- Cutting board
Step-by-Step Instructions
- Prep the Tomatoes & Onion: Rinse and pat dry the cherry tomatoes. Slice them in half and place them in your large serving bowl. Add the thinly sliced red onion.
- Add the Mozzarella & Basil: Gently add the mozzarella pearls to the bowl. If using a larger ball, tear it into rustic, bite-sized pieces and add it in. Sprinkle most of your fresh basil over the top, reserving a little for a final garnish.
- Dress the Salad: Drizzle the extra virgin olive oil and balsamic glaze evenly over the salad ingredients. Don’t be shy!
- Season and Toss: Sprinkle generously with the flaky sea salt and freshly cracked black pepper. Using two large spoons, gently toss everything together until just combined. You want to coat all the ingredients without crushing the delicate tomatoes or mozzarella.
- Rest and Serve: For the best flavor, let the salad sit at room temperature for about 10-15 minutes. This allows the tomatoes to release some of their juices, which meld with the oil and glaze to create an incredible natural dressing. Give it one last gentle stir, garnish with the remaining basil, and serve immediately.
Pro Tips
- Quality is Key: With so few ingredients, each one must be at its best. Use the freshest, ripest tomatoes you can find, a good-quality olive oil, and fresh, perky basil. It makes all the difference.
- The Balsamic Choice: Using a pre-made balsamic glaze (also called crema or reduction) is a game-changer. Its syrupy consistency coats the ingredients perfectly without making the salad watery, which can happen with thinner balsamic vinegar.
- Don’t Salt Too Early: Salt draws moisture out of tomatoes. For the freshest texture, add the salt right before you toss and serve. If you salt it and let it sit for hours, you may end up with a soupy salad.
- Get Creative with Add-ins: Feel free to customize! A handful of toasted pine nuts, a chopped avocado, some crisp cucumber, or even a sprinkle of red pepper flakes for heat would all be delicious additions.
Storing Leftovers
This cherry tomato salad is truly best enjoyed the day it’s made, preferably within a few hours of assembling. The salt will continue to draw water from the tomatoes, and the basil can wilt over time.
If you do have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The texture will change—the tomatoes will soften, and there will be more liquid at the bottom of the container—but the flavors will still be delicious. Just give it a gentle stir before serving again. I do not recommend freezing this salad.
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Juicy Cherry Tomato Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A vibrant and refreshing cherry tomato salad tossed with fresh herbs, tangy vinaigrette, and creamy cheese—perfect as a light side or summer appetizer.
Ingredients
3 cups cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh basil leaves, torn
2 tablespoons fresh parsley, chopped
1/4 cup crumbled feta or mozzarella pearls
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Instructions
1. In a large bowl, combine the halved cherry tomatoes and sliced red onion.
2. In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper until emulsified.
3. Pour the dressing over the tomatoes and onions and toss gently to coat.
4. Add the fresh basil, parsley, and cheese to the bowl.
5. Toss lightly again and let the salad sit for 10–15 minutes to allow flavors to meld.
6. Serve immediately or chill briefly before serving.
Notes
Use a mix of red, yellow, and orange cherry tomatoes for a colorful presentation.
Add sliced cucumbers or avocado for extra texture and flavor.
This salad pairs well with grilled meats, crusty bread, or pasta dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean