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Cherry Tomato Salad

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A fresh and vibrant cherry tomato salad made with juicy tomatoes, olive oil, herbs, and a touch of acidity. This quick no-cook side dish is light, flavorful, and perfect for summer meals or as a refreshing addition to many dishes.

Ingredients

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 small clove garlic, finely minced
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste
  • ¼ small red onion, thinly sliced (optional)
  • ¼ cup crumbled feta cheese (optional)

Instructions

  1. Rinse the cherry tomatoes thoroughly and slice them in half. If some tomatoes are larger, cut them into quarters.
  2. Place the halved tomatoes in a medium mixing bowl.
  3. Add the minced garlic, chopped basil, parsley, and optional sliced red onion.
  4. Drizzle the olive oil and red wine vinegar (or lemon juice) over the tomatoes.
  5. Season with salt and black pepper to taste.
  6. Gently toss the salad until the tomatoes are evenly coated with the dressing and herbs.
  7. If using feta cheese, sprinkle it over the salad just before serving.
  8. Let the salad rest for 5–10 minutes to allow the flavors to blend, then serve.

Notes

  • Letting the salad sit briefly helps the tomatoes release juices and improves flavor.
  • Add diced cucumber for extra freshness and crunch.
  • Mozzarella pearls can be added for a caprese-style variation.
  • Balsamic vinegar can replace red wine vinegar for a deeper flavor.
  • Fresh oregano or dill can be used instead of basil for a different herbal note.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://cookedbymaya.com/cherry-tomato-salad/