Cherry Tomato Salad
Updated Mar 06, 2026
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Sweet, tangy cherry tomatoes halved and tossed in a balsamic honey vinaigrette with fresh oregano. Ready in 10 minutes, better after it sits, and good alongside almost anything you're making this summer.
When cherry tomatoes are piling up on your counter — from the garden, the farmers market, or that compulsive supermarket buy — this is the answer. Ten minutes, one bowl, no cooking. Just sweet, juicy tomatoes, lightly salted and tossed in a bright balsamic dressing that makes them taste even more like themselves.
Serve it as a side dish, pile it onto crusty bread, toss it with pasta, or spoon it over grilled chicken. It goes with almost everything and gets better as it sits. Also, try Cherry Tomato Antipasti Salad.
What's In This Post?
Cherry Tomato Salad: Cherry or grape tomatoes are just plain cheery and delicious, and here they are the star of their own little show.
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Ingredients
For the Dressing:
- Olive oil – Use extra-virgin if possible!
- Balsamic vinegar – If you have the good stuff, use it here! You can sub in other vinegars if you like, but balsamic adds some welcome sweetness.
- Dijon mustard – Adds some tanginess to the vinaigrette.
- Honey – Provides a touch of sweetness to balance out the acidity of the tomatoes and the vinegar.
- Garlic – Finely mince the garlic so it blends nicely into the dressing.
For the Salad:
- Cherry tomatoes – The star of the show! Pick any color you like, and feel free to sub in other tiny tomatoes like grape or teardrop tomatoes.
- Kosher salt –
- Oregano – Other herbs are also great (see Variations), but please use fresh herbs for this salad.
Cutting Cherry Tomatoes for Salad
I almost always cut cherry or grape tomatoes in half and I recommend doing so for this salad. Cutting them in half makes them easier to scoop, serve, and bite into (without squirting your dinnermate).
Also, it allows the dressing to soak into the middle of the tomato, giving this salad a whole lot more flavor. Whole cherry or grape tomatoes slicked with a vinaigrette are less unified as a salad than tomatoes that have been halved. If your cherry tomatoes are very large, you might cut them into quarters.
How to Make Cherry Tomato Salad
- Salt the tomatoes: Place the tomatoes in a large bowl. Sprinkle them lightly with kosher salt and toss. Let sit for 10 to 15 minutes.
- Make the dressing: In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, and pepper.
- Toss the salad: Drizzle over the tomatoes, add the oregano, and toss to combine. Taste and adjust seasonings as needed.
Katie’s Cherry Tomato Salad Tips
Salt your tomatoes first. After halving them, toss with a generous pinch of salt and let sit for 10–15 minutes before dressing. The salt draws out the juices, concentrates the flavor, and creates a little pool of tomato liquid that mingles with the dressing. It takes no extra effort and makes a real difference.
Mix up the colors of the tomatoes for visual appeal. Try to find little teardrop tomatoes for a variety of shapes.
Variations
- Cheese: Fresh mozzarella cubes, burrata, or crumbled feta. All excellent.
- Vegetables: Diced zucchini, cucumber, or thinly sliced red onion.
- Herbs: Basil is classic, tarragon and thyme are underrated, and oregano is great. Sub in Basil Oil for the olive oil.
- Olives: Halved Kalamata or green olives add brine and body.
- Vegan: Swap honey for agave.
- Make it a meal: Toss with al dente pasta, spoon over soft scrambled eggs, or pile onto grilled bread.
FAQs
Mostly interchangeable, but there are differences. Cherry tomatoes range from tiny to golf ball-sized and are usually sweeter and juicier. Grape tomatoes are smaller, meatier, and thicker-skinned, with less water — which means they last a bit longer. Either works here. And whatever you do, keep them on the counter. Refrigeration kills their flavor and texture. Fridge only if they’re starting to wrinkle.
Cherry tomatoes are usually sweeter than grape tomatoes, especially at the height of tomato season, mid to late summer. There are some varieties that are super sweet: look for Sun Gold Cherry Tomatoes, which are almost candy-like! (Remember, tomatoes are botanically a fruit!)
Yes — and it actually improves after 30 minutes as the tomatoes marinate in the dressing. It keeps well for up to 24 hours in the fridge, though bring it to room temperature before serving. After a day or two, the leftovers make a brilliant pasta topping or sandwich addition.
Ideally, no. Cold kills their flavor and changes their texture. Keep them on the counter and use them while they’re at their peak. If they’re starting to wrinkle, the fridge is fine — but it’s not their happy place.
What to Serve With Cherry Tomato Salad
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Cherry Tomato Salad
Ingredients
For the Salad
- 4 cups cherry tomatoes (halved)
- Kosher salt (to taste)
For the Dressing
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- ½ teaspoon minced garlic
- Freshly ground black pepper (to taste)
- ¼ cup chopped fresh oregano
Instructions
- Place the tomatoes in a large bowl. Sprinkle them lightly with kosher salt and toss. Let sit for 10 to 15 minutes.
- In a small bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, and pepper.
- Drizzle over the tomatoes, add the oregano and toss to combine. Taste and adjust seasonings as needed.
Notes
- Mix up the colors of the tomatoes for visual appeal.
- Try and find little teardrop tomatoes for a variety of shapes.
- Try slivered fresh basil instead of the oregano.
- Add little cubes of mozzarella, preferably fresh, to the salad.
- Replace the honey with the agave for a vegan version of this salad.
Very tasty. Friends asked for the recipe.
I have made this a couple of times now and it is very tasty. However, I would like to mention that it takes more than 10 minutes to prepare!!
M.
Simple 5-minute recipe that is absolutely delicious and refreshing.