Easy Cherry Tomato Salad
My favorite cherry tomato salad is made with juicy cherry tomatoes, a simple olive oil dressing, and briny feta cheese! It’s super simple, absolutely delicious, and sure to be a hit! Whenever I have cherry tomatoes in the house, I save a handful to make this easy cherry tomato salad. It’s absolutely perfect. I love it so much that I could honestly eat it every day! The trick is quickly marinating the tomatoes in salt before adding the other salad ingredients. I use the same trick for this tomato mozzarella salad and our favorite caprese salad! Key Ingredients Cherry tomatoes: We designed this as a cherry tomato salad, but you can use any variety of tomato. Make sure that they are ripe, sweet, and juicy. Vinegar: Use red wine vinegar, white wine vinegar, champagne vinegar, or balsamic vinegar. They are all delicious! Oregano: This cherry tomato salad is inspired by our Greek salad recipe, so I use a good amount of dried Oregano. I love it! Olive Oil: Use your favorite kind. It will combine with the tomato juices to make a delicious dressing. Salt and Pepper: The trick to the best tomato salad is to salt your tomatoes ahead of time. You’ll see me say the same thing on all the tomato salad recipes we’ve shared (this caprese salad being one example). The salt draws out the tomato juices, intensifying their flavor. Then, those juices mix with our olive oil to create a simple dressing. Feta: I love adding big slabs of feta cheese to this salad. They crumble and mix into the salad as you push your fork into them. Mozzarella or burrata cheese is also excellent. Cherry tomatoes: We designed this as a cherry tomato salad, but you can use any variety of tomato. Make sure that they are ripe, sweet, and juicy. Vinegar: Use red wine vinegar, white wine vinegar, champagne vinegar, or balsamic vinegar. They are all delicious! Oregano: This cherry tomato salad is inspired by our Greek salad recipe, so I use a good amount of dried Oregano. I love it! Olive Oil: Use your favorite kind. It will combine with the tomato juices to make a delicious dressing. Salt and Pepper: The trick to the best tomato salad is to salt your tomatoes ahead of time. You’ll see me say the same thing on all the tomato salad recipes we’ve shared (this caprese salad being one example). The salt draws out the tomato juices, intensifying their flavor. Then, those juices mix with our olive oil to create a simple dressing. Feta: I love adding big slabs of feta cheese to this salad. They crumble and mix into the salad as you push your fork into them. Mozzarella or burrata cheese is also excellent. How to Make My Favorite Cherry Tomato Salad The key to this cherry tomato salad is giving the salt and tomatoes time together before adding anything else. They taste great by themselves, but they are incredible after I allow the tomatoes to marinate in a little salt for a bit. Their sweetness and flavor intensify. (I also use this tip for the best bruschetta!) When you’re ready to eat the salad, stir in a bit of acid. I’ve been obsessed with champagne vinegar lately, but red wine vinegar or balsamic vinegar are fantastic with cherry tomatoes. As a nod to Greek salad, I add a slab of feta cheese. Then I scatter some oregano and pepper on top and finish with a drizzle of high-quality olive oil. It’s easy, fresh, and delicious. Make this one soon. I know you’ll love it! Easy Cherry Tomato Salad PREP 15 mins TOTAL 15 mins PREP 15 mins TOTAL 15 mins This cherry tomato salad recipe is undeniably simple, but that doesn’t mean it won’t blow you away. Salting the tomatoes for at least 10 minutes intensifies their sweetness and flavor. We call for cherry tomatoes, but all varieties, large and small, work. Makes 2 servings You Will Need 2 cups cherry tomatoes, about 10 ounces 1/4 teaspoon fine sea salt 1 teaspoon vinegar like red wine, balsamic or champagne vinegar or use fresh lemon juice 2 ounces feta cheese, cut into large slabs 1/4 teaspoon dried oregano Generous pinch of fresh ground pepper 1 tablespoon extra-virgin olive oil Directions 1Halve or quarter the tomatoes so they are a variety of shapes and sizes. 2Add to a serving bowl, then toss with salt. Set aside for at least 10 minutes. 3Stir in the vinegar, and then nestle the feta cheese slabs into the pile of tomatoes. 4Scatter the oregano and black pepper on top. 5Finish with a drizzle of olive oil. 1Halve or quarter the tomatoes so they are a variety of shapes and sizes. 2Add to a serving bowl, then toss with salt. Set aside for at least 10 minutes. 3Stir in the vinegar, and then nestle the feta cheese slabs into the pile of tomatoes. 4Scatter the oregano and black pepper on top. 5Finish with a drizzle of olive oil. Adam and Joanne's Tips Storing: This is best eaten the day you make it, but will keep, covered in the refrigerator, for a day or two. The nutrition facts provided below are estimates. Storing: This is best eaten the day you make it, but will keep, covered in the refrigerator, for a day or two. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/2 of the recipe / Calories 169 / Total Fat 13.4g / Saturated Fat 5.3g / Cholesterol 25.3mg / Sodium 560.4mg / Carbohydrate 8.5g / Dietary Fiber 2.3g / Total Sugars 5.9g / Protein 5.7g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Easy Ham and Cabbage Soup Next Post: Homemade Red Curry Paste