18 Refreshing Cherry Tomato Salad Recipes for Summer

Unleash the vibrant flavors of summer with our roundup of 18 refreshing cherry tomato salad recipes! Perfect for those warm, lazy days when you crave something light yet bursting with taste, these dishes are a breeze to whip up. Whether you’re hosting a backyard BBQ or just looking for a quick, healthy meal, we’ve got a salad to match every occasion. Dive in and discover your new favorite!

Classic Cherry Tomato and Basil Caprese Salad

Craving something fresh and vibrant to brighten up your summer table? Let me share my go-to Classic Cherry Tomato and Basil Caprese Salad, a dish that’s as simple to make as it is delightful to eat. I remember the first time I tried this at a friend’s backyard BBQ, and I’ve been hooked ever since—its simplicity is its genius.

Ingredients

• 1 pint ripe cherry tomatoes, halved (look for ones that are firm yet give slightly under pressure)
• 8 ounces fresh mozzarella cheese, diced into 1/2-inch cubes (the creamy, milky kind that’s packed in water)
• 1/4 cup fresh basil leaves, thinly sliced (the aroma should be sweet and peppery)
• 2 tablespoons rich extra virgin olive oil (the kind with a fruity, slightly grassy note)
• 1 tablespoon balsamic glaze (thick, syrupy, and with a perfect balance of sweet and tangy)
• 1/2 teaspoon flaky sea salt (for that crunchy, mineral-y finish)
• 1/4 teaspoon finely ground black pepper (freshly cracked for the best flavor)

Instructions

1. In a large mixing bowl, gently combine the halved cherry tomatoes and diced mozzarella cheese, being careful not to crush the tomatoes.
2. Sprinkle the thinly sliced basil leaves over the tomato and mozzarella mixture, distributing them evenly for maximum flavor in every bite.
3. Drizzle the extra virgin olive oil and balsamic glaze over the salad, ensuring each component is lightly coated for a harmonious blend of flavors.
4. Season with flaky sea salt and freshly ground black pepper, adjusting the amounts slightly if you prefer a more pronounced seasoning.
5. Toss the salad gently one final time to combine all the ingredients without breaking the mozzarella cubes, then let it sit for 5 minutes to allow the flavors to meld together.

Out of all the salads I’ve made, this one stands out for its juicy tomatoes, creamy mozzarella, and the aromatic punch of fresh basil. Serve it on a platter with crusty bread to soak up the delicious dressing, or as a vibrant side to grilled meats for a complete meal.

Balsamic Glazed Cherry Tomato Salad

Zesty and vibrant, this Balsamic Glazed Cherry Tomato Salad is my go-to when I need a quick yet impressive side dish. It reminds me of summer evenings in my grandma’s garden, where the tomatoes were always the sweetest.

Ingredients

• 2 cups ripe cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tbsp honey, preferably local and raw
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly cracked black pepper
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 cup crumbled feta cheese, creamy and tangy

Instructions

1. In a large mixing bowl, combine the halved cherry tomatoes with the extra virgin olive oil, tossing gently to coat.
2. Drizzle the aged balsamic vinegar and honey over the tomatoes, ensuring an even distribution.
3. Sprinkle the sea salt and freshly cracked black pepper over the mixture, then toss again lightly.
4. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld together.
5. Just before serving, fold in the thinly sliced fresh basil leaves and the crumbled feta cheese.
6. Give the salad one final gentle toss to combine all the ingredients without breaking the tomatoes.

Refreshingly simple, this salad bursts with the sweet acidity of the tomatoes, balanced by the creamy feta and aromatic basil. Serve it alongside grilled chicken or as a topping for crusty bread to soak up the delicious glaze.

Cherry Tomato and Avocado Salad with Lime Dressing

Oh, how I love the simplicity and freshness of a salad that comes together in minutes yet tastes like it’s been crafted with hours of care. This Cherry Tomato and Avocado Salad with Lime Dressing is my go-to when I need something light, vibrant, and utterly satisfying. It’s a dish that reminds me of summer picnics and the joy of eating with the seasons.

Ingredients

• 1 pint ripe cherry tomatoes, halved (bursting with sweetness)
• 2 ripe avocados, diced (creamy and buttery)
• 1/4 cup fresh cilantro leaves, roughly chopped (bright and citrusy)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lime juice (zesty and tangy)
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt (flaky and mineral-rich)

Instructions

1. In a large mixing bowl, gently combine the halved cherry tomatoes and diced avocados, taking care not to mash the avocados.
2. In a small bowl, whisk together the extra virgin olive oil and fresh lime juice until emulsified. Tip: For an extra flavor boost, let the dressing sit for 5 minutes before adding to the salad.
3. Drizzle the dressing over the tomato and avocado mixture, then sprinkle with the chopped cilantro, sea salt, and black pepper.
4. Toss the salad lightly to coat all ingredients evenly with the dressing. Tip: Use a rubber spatula for gentle tossing to keep the avocados intact.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together. Tip: If preparing ahead, add the avocados last minute to prevent browning.

Now, this salad is a celebration of textures—creamy avocados against the pop of juicy tomatoes, all brought together with the bright zing of lime. Serve it alongside grilled fish or scoop it up with crispy tortilla chips for a delightful contrast.

Roasted Cherry Tomato and Feta Salad

Gathering the ripest cherry tomatoes from my garden this morning, I was reminded of how simple ingredients can transform into something extraordinary. This Roasted Cherry Tomato and Feta Salad is a testament to that, blending the sweetness of tomatoes with the tanginess of feta in a dish that’s as vibrant to look at as it is delicious to eat.

Ingredients

• 2 cups sweet cherry tomatoes, halved
• 1/2 cup crumbled creamy feta cheese
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, aged and syrupy
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting the tomatoes.
2. Toss the halved cherry tomatoes with 1 tbsp of olive oil, sea salt, and black pepper on a baking sheet, spreading them out in a single layer for even roasting.
3. Roast in the preheated oven for 15-20 minutes, until the tomatoes are blistered and their juices start to caramelize, stirring halfway through for uniform cooking.
4. Let the roasted tomatoes cool for 5 minutes; this allows their flavors to concentrate and prevents the feta from melting too quickly when mixed.
5. In a large bowl, gently combine the roasted tomatoes, crumbled feta, remaining olive oil, balsamic vinegar, and fresh basil, tossing carefully to keep the feta pieces intact.
6. Serve immediately or let it sit for 10 minutes to allow the flavors to meld together beautifully.

Oozing with juicy tomatoes and creamy feta, this salad is a delightful mix of textures and tastes. Try serving it over a slice of crusty bread or alongside grilled chicken for a meal that sings with summer flavors.

Cherry Tomato and Cucumber Greek Salad

Summer brings out the best in fresh produce, and nothing says summer to me quite like a vibrant Cherry Tomato and Cucumber Greek Salad. It’s a dish that reminds me of lazy afternoons spent in my grandmother’s garden, picking sun-warmed tomatoes right off the vine.

Ingredients

• 2 cups halved cherry tomatoes, bursting with sweetness
• 1 large cucumber, crisp and finely diced
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup pitted Kalamata olives, briny and bold
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, bright and zesty
• 1 tsp dried oregano, fragrant and earthy
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, for that perfect seasoning

Instructions

1. In a large mixing bowl, combine the halved cherry tomatoes and finely diced cucumber for a refreshing base.
2. Scatter the crumbled feta cheese and pitted Kalamata olives over the tomato and cucumber mixture for layers of flavor.
3. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified, then drizzle this dressing over the salad.
4. Sprinkle the dried oregano, finely ground black pepper, and sea salt evenly across the salad, tossing gently to coat every piece without crushing the tender ingredients.
5. Let the salad sit for 10 minutes at room temperature before serving, allowing the flavors to meld together beautifully.

How this salad comes together is nothing short of magical—the crisp cucumbers and juicy tomatoes play off the creamy feta and briny olives, while the dressing ties everything together with its herby brightness. Serve it alongside grilled chicken or fish for a meal that’s as satisfying as it is simple, or enjoy it straight from the bowl with a chunk of crusty bread to soak up every last drop of dressing.

Cherry Tomato and Mozzarella Pasta Salad

Kicking off the summer with a dish that’s as vibrant as the season itself, I can’t help but share my go-to Cherry Tomato and Mozzarella Pasta Salad. It’s a recipe that came to me during a lazy Sunday farmers’ market stroll, inspired by the plump, sun-ripened cherry tomatoes and the creamy mozzarella balls that caught my eye.

Ingredients

• 8 oz fusilli pasta (or any short pasta you love)
• 1 pint ripe cherry tomatoes, halved (look for the juiciest ones you can find)
• 8 oz fresh mozzarella balls, drained and halved (the creamier, the better)
• 1/4 cup rich extra virgin olive oil
• 2 tbsp balsamic vinegar (aged for a deeper flavor)
• 1/4 cup fresh basil leaves, thinly sliced (for that aromatic punch)
• 1 tsp sea salt (flaky for texture)
• 1/2 tsp freshly ground black pepper (for a bit of heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water now ensures your pasta is flavorful from the inside out.
2. Add the fusilli pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, in a large bowl, whisk together the extra virgin olive oil and balsamic vinegar until well combined.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This keeps the pasta from becoming mushy and helps the salad stay fresh longer.
5. Add the cooled pasta to the bowl with the dressing, followed by the cherry tomatoes, mozzarella, basil, sea salt, and black pepper. Toss gently to combine.

Delight in the contrast of the juicy tomatoes against the creamy mozzarella, all brought together by the tangy balsamic dressing. Serve it chilled on a hot day, or pack it for a picnic to enjoy under the sun.

Cherry Tomato and Corn Salad with Cilantro

My summer afternoons are often spent in the kitchen, whipping up dishes that are as vibrant as the season itself. This Cherry Tomato and Corn Salad with Cilantro is a testament to those lazy, sun-drenched days, combining the sweetness of corn with the tangy pop of cherry tomatoes, all brought together with the fresh zing of cilantro.

Ingredients

• 2 cups sweet corn kernels, freshly cut from the cob
• 1 pint cherry tomatoes, halved and bursting with juice
• 1/4 cup finely chopped fresh cilantro, leaves and tender stems
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lime juice, for a bright acidity
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. In a large mixing bowl, combine the sweet corn kernels and halved cherry tomatoes.
2. Drizzle the olive oil and fresh lime juice over the corn and tomatoes, tossing gently to coat.
3. Sprinkle the finely ground sea salt and freshly cracked black pepper over the salad, adjusting to your preference.
4. Add the finely chopped fresh cilantro to the bowl, mixing lightly to distribute the herb throughout the salad.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together.

Bright and refreshing, this salad is a celebration of summer’s bounty. The crisp sweetness of the corn pairs beautifully with the juicy tomatoes, while the cilantro adds a layer of freshness that’s irresistible. Serve it alongside grilled meats or as a standalone dish for a light, satisfying meal.

Cherry Tomato and Quinoa Salad with Lemon Vinaigrette

Every summer, I find myself craving dishes that are as vibrant and lively as the season itself. That’s how this Cherry Tomato and Quinoa Salad with Lemon Vinaigrette became a staple in my kitchen—it’s a burst of freshness in every bite, perfect for those warm evenings when you want something light yet satisfying.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 pint cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While the quinoa cooks, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper in a small bowl to create the vinaigrette.
4. Transfer the cooked quinoa to a large bowl and let it cool slightly, about 10 minutes.
5. Add the halved cherry tomatoes and sliced basil to the quinoa.
6. Pour the vinaigrette over the salad and toss gently to combine. Tip: Tossing while the quinoa is still slightly warm helps it absorb the dressing better.
7. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Tip: For an extra touch, garnish with additional basil leaves.

Now this salad is a delightful mix of textures—the quinoa’s slight chewiness, the tomatoes’ juicy pop, and the crisp freshness of basil. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch. Never does a dish so simple bring so much joy to the table.

Cherry Tomato and Arugula Salad with Parmesan

Last summer, I stumbled upon this Cherry Tomato and Arugula Salad with Parmesan at a quaint little farmers’ market, and it’s been a staple in my kitchen ever since. The simplicity of the ingredients lets each flavor shine, making it the perfect side dish for any meal.

Ingredients

• 2 cups of sweet cherry tomatoes, halved
• 4 cups of fresh arugula, washed and dried
• 1/2 cup of shaved Parmesan cheese
• 3 tablespoons of rich extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the halved cherry tomatoes and arugula. Tip: For the best texture, make sure the arugula is thoroughly dried to prevent the salad from becoming soggy.
2. Drizzle the olive oil and balsamic vinegar over the salad. Tip: Use a high-quality balsamic vinegar for a deeper, more complex flavor.
3. Sprinkle the sea salt and freshly ground black pepper evenly over the salad. Tip: Grinding the pepper fresh will give your salad a brighter, more vibrant taste.
4. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
5. Top the salad with shaved Parmesan cheese just before serving to maintain its crisp texture.

The crisp arugula paired with the juicy cherry tomatoes and the sharpness of the Parmesan creates a symphony of flavors and textures. Serve it alongside a grilled chicken breast or as a refreshing starter to awaken the palate.

Cherry Tomato and Chickpea Mediterranean Salad

Just the other day, I found myself staring at a bounty of cherry tomatoes in my garden, their vibrant red hues begging to be the star of a dish. That’s when inspiration struck for this Cherry Tomato and Chickpea Mediterranean Salad, a refreshing and hearty dish that’s as nutritious as it is colorful.

Ingredients

• 2 cups of juicy, sun-ripened cherry tomatoes, halved
• 1 can (15 oz) of tender chickpeas, drained and rinsed
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of freshly squeezed lemon juice
• 1/2 cup of crisp cucumber, diced
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of briny Kalamata olives, pitted and halved
• 2 tbsp of fresh parsley, finely chopped
• 1 tsp of dried oregano
• 1/2 tsp of sea salt
• 1/4 tsp of finely ground black pepper

Instructions

1. In a large mixing bowl, combine the halved cherry tomatoes, drained chickpeas, diced cucumber, sliced red onion, and halved Kalamata olives.
2. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, sea salt, and finely ground black pepper until well emulsified.
3. Pour the dressing over the salad ingredients and gently toss to ensure everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
4. Sprinkle the finely chopped fresh parsley over the top for a burst of color and freshness. Tip: For an extra flavor boost, add a sprinkle of crumbled feta cheese before serving.
5. Serve the salad chilled or at room temperature. Tip: This salad pairs wonderfully with grilled chicken or fish for a complete meal.

Out of the bowl, this salad is a symphony of textures and flavors—the crunch of the cucumber, the creaminess of the chickpeas, and the tangy pop of the cherry tomatoes. It’s perfect for a sunny afternoon picnic or as a vibrant side dish at your next barbecue.

Cherry Tomato and Watermelon Summer Salad

Every summer, I find myself craving dishes that are as vibrant and lively as the season itself. That’s how this Cherry Tomato and Watermelon Summer Salad came to be—a refreshing, colorful dish that’s perfect for those sweltering days when you want something light yet satisfying.

Ingredients

• 2 cups of juicy, ripe watermelon, cubed
• 1 cup of sweet cherry tomatoes, halved
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of fresh lime juice
• 1/4 cup of finely chopped fresh mint
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper
• 1/2 cup of creamy feta cheese, crumbled

Instructions

1. In a large mixing bowl, gently combine the cubed watermelon and halved cherry tomatoes.
2. In a small bowl, whisk together the extra virgin olive oil and fresh lime juice until well blended.
3. Drizzle the olive oil and lime juice mixture over the watermelon and tomatoes, tossing lightly to coat.
4. Sprinkle the finely chopped fresh mint, sea salt, and black pepper over the salad, gently mixing to distribute evenly.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together.
6. Just before serving, sprinkle the crumbled feta cheese over the top for a creamy, tangy finish.

Refreshingly sweet with a hint of tang, this salad is a burst of summer in every bite. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light, hydrating snack on a hot day.

Cherry Tomato and Spinach Salad with Honey Mustard Dressing

How many times have I found myself staring into the fridge, looking for something quick, healthy, and bursting with flavor? Too many to count. That’s how this Cherry Tomato and Spinach Salad with Honey Mustard Dressing came to be—a testament to simplicity meeting taste.

Ingredients

• 2 cups of fresh, juicy cherry tomatoes, halved
• 4 cups of tender baby spinach leaves
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of smooth Dijon mustard
• 1 tbsp of golden honey
• 1 tbsp of freshly squeezed lemon juice
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. In a large mixing bowl, combine the halved cherry tomatoes and baby spinach leaves gently to avoid bruising the spinach.
2. In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, honey, lemon juice, black pepper, and sea salt until the dressing is emulsified and smooth. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Drizzle the honey mustard dressing over the salad and toss lightly to coat all the ingredients evenly. Tip: Use your hands to toss the salad for a more gentle mix.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: For an extra crunch, add some toasted almonds or walnuts right before serving.

Kicking back with this salad, you’ll love the contrast between the juicy tomatoes and the crisp spinach, all brought together by the sweet and tangy dressing. It’s perfect as a standalone lunch or as a vibrant side to grilled chicken or fish.

Cherry Tomato and Red Onion Salad with Olives

Every summer, I find myself drowning in cherry tomatoes from my garden, and this salad is my go-to for using them up. It’s a vibrant, tangy dish that’s as easy to make as it is delicious, perfect for those lazy August evenings when you want something fresh without much fuss.

Ingredients

• 2 cups of sweet, sun-ripened cherry tomatoes, halved
• 1 medium red onion, thinly sliced into half-moons
• 1/2 cup of briny Kalamata olives, pitted and halved
• 3 tablespoons of rich extra virgin olive oil
• 1 tablespoon of balsamic vinegar, aged for depth of flavor
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly cracked black pepper
• 1/4 cup of fresh basil leaves, torn for a burst of aroma

Instructions

1. In a large mixing bowl, combine the halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
2. Drizzle the extra virgin olive oil and balsamic vinegar over the tomato mixture, ensuring each piece is lightly coated.
3. Sprinkle the sea salt and freshly cracked black pepper evenly over the salad, then gently toss to combine all the ingredients.
4. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together beautifully.
5. Just before serving, scatter the torn fresh basil leaves over the top for a fresh, aromatic finish.

After sitting, the tomatoes release their juices, creating a light dressing that’s perfectly balanced with the sharpness of the onion and the saltiness of the olives. Serve this salad alongside grilled chicken or fish for a complete meal that celebrates the best of summer’s bounty.

Cherry Tomato and Zucchini Ribbon Salad

Just last weekend, I found myself staring at an abundance of cherry tomatoes and zucchinis from my garden, wondering how to turn them into something refreshing yet satisfying. That’s when this Cherry Tomato and Zucchini Ribbon Salad came to life—a perfect blend of crisp, fresh flavors that’s as easy to make as it is delicious.

Ingredients

• 2 cups of sweet, sun-ripened cherry tomatoes, halved
• 2 medium zucchinis, transformed into thin ribbons with a vegetable peeler
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of freshly squeezed lemon juice
• 1/2 tsp of finely ground sea salt
• 1/4 tsp of freshly cracked black pepper
• 1/4 cup of thinly sliced fresh basil leaves
• 1/2 cup of creamy goat cheese, crumbled

Instructions

1. In a large mixing bowl, gently toss the cherry tomato halves and zucchini ribbons together.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper until well combined.
3. Drizzle the dressing over the tomato and zucchini mixture, tossing lightly to ensure everything is evenly coated.
4. Let the salad sit for 5 minutes to allow the flavors to meld together beautifully.
5. Sprinkle the thinly sliced fresh basil and crumbled goat cheese over the top just before serving.

Zesty and vibrant, this salad is a celebration of summer’s bounty. The zucchini ribbons add a delicate crunch, while the cherry tomatoes burst with juiciness in every bite. For an extra touch of elegance, serve it on a platter garnished with edible flowers.

Cherry Tomato and Goat Cheese Salad with Herbs

Oh, how I love the simplicity and burst of flavors in a well-made salad, especially when it’s as vibrant as this Cherry Tomato and Goat Cheese Salad with Herbs. It’s my go-to dish when I need something quick, refreshing, and utterly delicious. The combination of sweet cherry tomatoes with creamy goat cheese and fresh herbs is nothing short of magical.

Ingredients

• 2 cups of sweet, ripe cherry tomatoes, halved
• 4 oz of creamy, tangy goat cheese, crumbled
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of fresh, aromatic basil leaves, thinly sliced
• 1 tbsp of fresh, zesty lemon juice
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. In a large mixing bowl, gently toss the halved cherry tomatoes with the extra virgin olive oil, ensuring each piece is lightly coated.
2. Sprinkle the crumbled goat cheese over the tomatoes, distributing it evenly for a perfect bite every time.
3. Add the thinly sliced basil leaves, fresh lemon juice, finely ground black pepper, and sea salt to the bowl.
4. With a soft folding motion, mix all the ingredients together until well combined. Tip: Use a silicone spatula to prevent bruising the tomatoes.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully. Tip: This resting time enhances the salad’s taste and texture.
6. Give the salad a final gentle toss right before serving to redistribute the dressing and herbs. Tip: Serving at room temperature brings out the best in all the ingredients.

My favorite thing about this salad is the contrast between the juicy tomatoes and the creamy goat cheese, with the herbs adding a fresh punch. It’s perfect on its own or as a side to grilled meats for a summer barbecue.

Cherry Tomato and Farro Salad with Pesto

Vibrant flavors and wholesome ingredients come together in this Cherry Tomato and Farro Salad with Pesto, a dish that’s as nutritious as it is delicious. I remember the first time I tossed this salad together on a whim, using whatever I had in my pantry, and it’s been a staple in my summer meals ever since.

Ingredients

• 1 cup farro, rinsed and drained
• 2 cups water
• 1 pint cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 1/4 cup homemade or store-bought pesto
• 1/2 cup fresh basil leaves, torn
• 1/2 cup crumbled feta cheese
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a medium saucepan, combine the farro and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed.
2. While the farro cooks, halve the cherry tomatoes and set aside in a large mixing bowl.
3. Once the farro is cooked, let it cool for 5 minutes, then add it to the bowl with the tomatoes.
4. Drizzle the olive oil over the farro and tomatoes, then add the pesto, torn basil leaves, feta cheese, black pepper, and sea salt.
5. Gently toss all the ingredients together until well combined. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Serve the salad at room temperature for the best texture and taste. Tip: If you’re making this ahead, store it in the fridge but let it come to room temperature before serving.

Zesty and fresh, this salad is a celebration of summer with every bite. The chewy farro pairs perfectly with the juicy cherry tomatoes and creamy feta, while the pesto adds a herby punch that ties it all together. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Cherry Tomato and Shrimp Salad with Lemon Dressing

Vibrant and bursting with flavor, this Cherry Tomato and Shrimp Salad with Lemon Dressing is my go-to summer dish. It’s a refreshing blend of juicy tomatoes and succulent shrimp, all brought together with a zesty lemon dressing that’s simply irresistible. I love how quick it is to throw together, making it perfect for those lazy weekend lunches or a light dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. In a large bowl, toss the shrimp with 1 tbsp of olive oil, sea salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets perfectly seared.
3. Remove the shrimp from the skillet and let them cool to room temperature.
4. In the same bowl, whisk together the remaining olive oil, fresh lemon juice, and minced garlic to create the dressing. Tip: For a smoother dressing, let it sit for 5 minutes to allow the flavors to meld.
5. Add the cooled shrimp and halved cherry tomatoes to the bowl with the dressing and gently toss to combine. Tip: Add the basil just before serving to keep it fresh and vibrant.
6. Let the salad sit for 10 minutes before serving to allow the flavors to come together.

Mouthwatering and light, this salad is a celebration of summer flavors. The shrimp are tender and juicy, while the cherry tomatoes add a sweet burst with every bite. Serve it over a bed of mixed greens for an extra crunch or alongside crusty bread to soak up the delicious dressing.

Cherry Tomato and Kale Salad with Tahini Dressing

Delightfully simple yet bursting with flavor, this Cherry Tomato and Kale Salad with Tahini Dressing is my go-to when I need something quick, nutritious, and utterly satisfying. I remember the first time I tossed this together on a whim, using whatever I had in the fridge, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 cups of ripe cherry tomatoes, halved
• 4 cups of fresh kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup of creamy tahini
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of fresh lemon juice
• 1 clove of garlic, minced
• 1/2 teaspoon of finely ground sea salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. In a large mixing bowl, combine the kale and cherry tomatoes.
2. In a small bowl, whisk together the tahini, olive oil, lemon juice, minced garlic, sea salt, and black pepper until smooth and creamy.
3. Pour the tahini dressing over the kale and tomatoes, using your hands to gently massage the dressing into the kale leaves for about 2 minutes, or until the kale begins to soften and wilt slightly.
4. Let the salad sit for 5 minutes to allow the flavors to meld together before serving.

So there you have it—a salad that’s as pleasing to the eye as it is to the palate. The kale offers a hearty crunch, while the cherry tomatoes burst with sweetness, all tied together with the creamy, nutty tahini dressing. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Summary

Summer’s bounty shines in these 18 refreshing cherry tomato salad recipes, perfect for brightening up any meal. Whether you’re craving something sweet, savory, or with a bit of zest, there’s a dish here to delight your taste buds. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!