I’m especially proud of this cherry tomato salad because the cherry tomatoes, basil, and parsley all came from my garden. During the periods when we stayed home more because of the COVID-19 situation, we planted our first vegetable garden with tomatoes, peppers, and herbs. The cherry tomato plants have thrived and produced an abundance of sweet, flavorful fruit. This recipe highlights those fresh tomatoes alongside SunGold tomatoes for color and extra sweetness. I tossed them with small mozzarella balls, thinly sliced red onion, chopped basil, parsley, and chives, then finished everything with a bright, simple vinaigrette. The result is a fresh, colorful salad that works beautifully as a side dish or light main on warm days.
Cherry Tomato Salad
Vinaigrette
- 2½ tbsp olive oil
- 2 tbsp seasoned rice vinegar
- 1 tsp red wine vinegar
- 1 small clove garlic, minced
- Sea salt and freshly cracked black pepper, to taste
- Pinch of crushed red pepper flakes, optional
Salad
- 3 cups cherry tomatoes and SunGold tomatoes, halved
- 1 cup small mozzarella balls (bocconcini), halved
- 2 tbsp red onion, thinly sliced
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh Italian parsley, chopped
- 1–2 tsp fresh chives, chopped, to taste
- Freshly cracked black pepper, to taste
How to Make Cherry Tomato Salad
Make the vinaigrette: Combine the olive oil, seasoned rice vinegar, red wine vinegar, minced garlic, sea salt, freshly cracked black pepper, and a pinch of crushed red pepper flakes in a small jar or container with a tight lid. Seal and shake vigorously until the dressing is emulsified and combined. If you prefer a milder vinaigrette, add a little more olive oil to balance the acidity.
Assemble the salad: In a medium bowl, add the halved cherry tomatoes and SunGold tomatoes. Add the halved mozzarella balls and the thinly sliced red onion. Sprinkle in the chopped basil, parsley, and chives. These fresh herbs lift the flavors and keep the salad bright.
Shake the vinaigrette again to recombine, then drizzle a few tablespoons over the tomato mixture—enough to coat without drowning the ingredients. Toss gently to coat evenly. Taste and adjust seasoning with sea salt and freshly cracked black pepper.
Let the salad rest for 10 to 15 minutes at room temperature before serving. This short resting time allows the tomatoes to absorb the vinaigrette and the flavors to meld. Toss once more just before serving and enjoy.
Tips and Serving Suggestions
- Use the ripest tomatoes you can find—garden-ripe or market-fresh—to maximize sweetness and texture.
- For a heartier salad, serve over mixed greens or add a scoop of cooked quinoa.
- Leftovers keep well for a day in the refrigerator, but the tomatoes will release more juice over time; store the dressing separately if you plan to keep it longer.
- Pair this salad with grilled steaks, roasted chicken, or simple crusty bread for a balanced meal.
Recipe Details
- Prep Time: 10 minutes
- Total Time: 10–15 minutes (including short rest)
- Course: Salad
- Cuisine: American / Italian-inspired
- Servings: 4
- Author: Pam / For the Love of Cooking
Equipment
- Sharp knife for slicing tomatoes and herbs
- Small jar or container with lid for shaking the vinaigrette
- Mixing bowl and spoon or salad tongs
This cherry tomato salad is an easy, fresh recipe that celebrates homegrown produce and simple, balanced flavors. It’s ideal for summer gatherings, quick weeknight dinners, or as a bright side for a BBQ. The combination of sweet tomatoes, creamy mozzarella, fragrant herbs, and a tangy vinaigrette makes it a reliable favorite that’s both visually appealing and delicious.