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Cherry Tomato Salad

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
  • Total Time
    Prep: 15 min. + marinating
  • Makes
    6 servings

Ingredients

  • 1 quart cherry tomatoes, halved
  • 1/4 cup canola oil
  • 3 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup minced fresh parsley
  • 1 to 2 teaspoons minced fresh basil
  • 1 to 2 teaspoons minced fresh oregano

Directions

  • Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.
Nutrition Facts
3/4 cup: 103 calories, 10g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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Reviews

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Average Rating:
  • kawfytawk
    Aug 24, 2020

    No comment left

  • Adele
    Jul 2, 2020

    I would make this in a heartbeat. Nevertheless, I find TOH's nutritional analyses questionable at best. I am giving this recipe five stars because of the recipe; however, I'll find another way to calculate the nutritional data.

  • annrms
    Apr 6, 2019

    Delicious and easy...! Used yellow and red cherry tomatoes and halved the recipe.

  • Allison
    Nov 17, 2018

    Yes! Yes! Yes! This recipe itself is already delicious! The suggestions I make below are just for a switch up and different take. Especially for those of us overloaded with tomato-everything goodness in the long, hot Sunny Southern Summers! I also have been making a similar salad for YEARS with smaller, vine ripened tomatoes that I quarter. I also use a BUNCH of fresh garlic and I either slice very thin Vidalia into it or shallots, depending on the time of year. I also use a light, light virgin olive oil and either red wine vinegar and sometimes I add a dash of balsamic. Either way, when you combine tomato, basil, oil

  • nancysjetski
    Jun 24, 2018

    Excellent. I

  • juicyfruit007
    May 30, 2018

    This was pretty good. Light and basil-y. I did make the substitution of using dried oregano when I couldn’t find fresh.

  • justmbeth
    Feb 8, 2018

    I like making this during the summer when my cherry tomato plants are overloaded and basil plants are overgrown. If I don't have any fresh herbs, dried work out ok as well.

  • karenlperry
    Jul 10, 2017

    I haven't tried this yet but I've made a similar salad for years using regular tomatoes chopped in quarter pieces with the dried spices as well. I also add some minced garlic and I think it must have sliced onions!

  • j22
    Apr 16, 2017

    No comment left

  • ChrisD1717
    Aug 4, 2016

    This was a delicious dish. The taste is good and tangy. I used dried herbs and it still was great. I sprinkled it with grated Parmesan cheese and topped with seasoned croutons.