Cherry tomato salad is a light and fresh salad that has all the flavors of summer.
Garden-fresh cherry tomatoes, onion, garlic, and Italian inspired seasonings are tossed in a zesty vinaigrette for a simple picnic or potluck dish that’s always the first to go.
Holly’s Harvest Highlights
- Flavor: Sweet and juicy tomatoes, savory seasonings, and a tangy vinaigrette make this a go-to dish all season long.
- Skill Level: This quick and easy salad is ready in 3 steps, 10 minutes, and in one bowl.
- Swaps: Use regular tomatoes cut into 1″ cubes.
- Time-Saving Tip: Use your favorite low-carb vinaigrette, or Greek dressing if time is short.
- Serving suggestions: Make it a main and add mini meatballs, chicken bay shrimp, salmon bites , or any leftover meat from other recipes.
Juicy Ingredients
- Tomatoes: Mix and match red, yellow, orange, green, or purple cherry tomatoes for more visual interest. No cherry tomatoes? No problem! Use Romas, beefsteak, or grape tomatoes, simply cut them into bite-sized pieces.
- Dressing: Balsamic adds a caramel-like depth of flavor, and red wine vinegar adds zesty zing. Apple cider vinegar or rice wine vinegar can be swapped out for the red wine vinegar. Red onions can be used instead of a white onion, or use green onions for an even milder flavor and extra color.
- Tasty Tomato Twists: Make it a Caprese-style salad and add small mozzarella balls (AKA Bocconcini), fresh basil, and a drizzle of balsamic vinegar. Parmesan, crumbled feta, blue cheese, sliced kalamata or black olives, bacon bits, chopped salami, or diced ham are other flavor makers.
Savvy Salad Secrets
- Assemble the salad up to two days ahead and toss with the dressing just before serving. Use just enough dressing to coat the ingredients and save the rest for later.
- Make quick work of prepping a lot of cherry tomatoes at once by placing them between two plates. Press down firmly enough on the top plate so the tomatoes don’t move, and use a sharp knife to slice them in half horizontally.
Chill, Serve, and Save
Store leftover cherry tomato salad in the refrigerator for up to 3 days in a covered container. Before serving again, stir and drain the salad and adjust the seasonings with a little salt and pepper or fresh basil.
More Low Carb Salads
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Cherry Tomato Salad
Equipment
Ingredients
- 1 pint cherry tomatoes or diced tomatoes, about 2 cups
- 2 tablespoons onion finely diced, optional
- 1 clove garlic minced
- 1½ tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- ½ teaspoon dried basil
- ¼ teaspoon oregano
- salt and freshly ground pepper to taste
- fresh basil for garnish optional
Instructions
- If using cherry tomatoes, cut tomatoes in half. If using other tomatoes, cut into bite sized pieces.
- Gently toss all ingredients in a bowl.
- Allow to marinate at least 30 minutes before serving.
Notes
- Refrigerate marinated tomato salad in a container with a tight-fitting lid for about 3 days in the refrigerator.
- Stir again before serving. If there is a lot of juice, drain some off and refresh the flavors with a splash of olive oil & vinegar & a sprinkle of salt and pepper.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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