There’s nothing quite like tomato season. Farm stands and farmers markets are overflowing with nearly every variety you can image, everyone that so patiently waited for the tomato plants they planted in the spring to bear fruit can finally reap what they sowed, and if you’re a New Jersey native like me, you’re spending at least half your day explaining that the best tomatoes do in fact come from New Jersey. Whether you have a tomato plant you’re trying to keep up with or just can’t pass up a pint at the store, this salad is the perfect way to use up that plethora of peak-season cherry tomatoes.
This cherry tomato salad is simple, made in just one bowl, and puts the sweetness and flavor of peak-season tomatoes at the forefront. The dressing is flavorful on its own, yet isn’t overpowering and instead makes the tomatoes shine. With red onion, fresh basil and plump little pearls of mozzarella, the salad is filling enough to have on its own as a light lunch (pro tip: adding a few handfuls of arugula makes it even better), but also makes the perfect side to any protein you choose.
Why you’ll love it
- It’s light and bright. Rather than a more traditional dressing emulsified with mustard, the dressing in this recipe uses just a small amount of honey to hold it together. This keeps the salad from becoming heavy and the bright flavor from becoming muted.
- The cherry tomatoes are the star. All the components in the salad work around the tomatoes to ensure they shine. Moreover, the tomato’s juices blend with the dressing, carrying their flavor through every bite.
Key ingredients in cherry tomato salad
- Cherry tomatoes: Take care to use the best cherry tomatoes you can get your hands on. Their sweetness in contrast with the zippy dressing is what makes the salad so delicious.
- Mozzarella pearls: These little, bite-size balls of cheese are not only fun to eat, but are also similar in size to the halved tomatoes, ensuring you get the perfect ratio of ingredients in every bite.
- Red onion: Provides texture and a slight sharpness that’s much welcome against the sweet tomatoes and milky cheese.
- Fresh basil: Classically paired with tomatoes, its sweet herbaceousness rounds out the salad.
- Garlic: A little goes a long way here because it’s grated. If you prefer something more mild, you can either use a smaller clove or mince the garlic.
- Red wine vinegar: Less sweet than balsamic, red wine vinegar’s acidity brings out more of the tomato’s sweetness without competing too much.
- Lemon juice: In combination with the vinegar, it gives the salad the bright kick it needs without becoming too acidic.
Helpful swaps
- Grape tomatoes work in a pinch and taste delicious here.
- Shallot can be swapped for the red onion.
- Cubed, fresh mozzarella can be used in place of mozzarella pearls.
Storage and make-ahead tips
- The dressing can be made one day ahead and refrigerated in an airtight container. Shake or re-whisk before using.
- Leftover salad can be refrigerated in an airtight container for up to two days. The basil will wilt and the tomatoes will release more of their juices the longer it sits.
Cherry Tomato Salad
Serves 2 to 4
Ingredients:
- 1 large clove garlic
- 1 tablespoon plus 1 1/2 teaspoons red wine vinegar, plus more as needed
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon freshly squeezed lemon juice (1/4 medium lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pint cherry or grape tomatoes (10 to 12 ounces), halved
- 4 ounces fresh mozzarella cheese pearls, drained (about 3/4 cup)
- 1/4 cup finely diced red onion
- 1/2 packed cup fresh basil leaves, finely chopped, plus more for garnish
Directions:
- Finely grate one large garlic clove into a large bowl. Whisk in 1 tablespoon plus 1 1/2 teaspoons red wine vinegar, 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Add one pint halved cherry tomatoes, 4 ounces drained fresh mozzarella cheese pearls, and 1/4 cup finely diced red onion. Gently toss until combined and some of the tomato juices have begun to release into the dressing. Taste and season with more kosher salt, black pepper, and up to 1 1/2 teaspoons more red wine vinegar as needed.
- Add 1/2 cup finely chopped fresh basil leaves and toss until just evenly distributed. Garnish with more chopped basil leaves.
Kayla Hoang is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
©2026 Apartment Therapy. Distributed by Tribune Content Agency, LLC.
Keep eating healthy and delicious whole food recipes on Seniors Guide:
Creamy Cucumber Salad Recipe
