Mix raw and roasted sweet cherry tomatoes to make an easy and colorful summer salad. Serve it with fresh creamy ricotta or mozzarella along with crusty bread.

Sliced cherry tomatoes, roasted tomatoes and ricotta cheese drizzled with olive oil on a plate.

This cherry tomato salad is all about their simple flavor. Soft, sweet roasted cherry tomatoes mixed with juicy fresh raw ones make a delicious contrast of flavors and textures.

Cherry tomatoes are versatile, and somewhere along the way of testing salad recipes, I got idea to mix uncooked tomatoes with roasted ones.

Red, orange and yellow cherry tomatoes in an oval pottery bowl.

You get the intensity of sweet, roasted tomatoes along with the juicy pop from the fresh.

Summer cherry tomatoes are hard to resist — they come in a rainbow of colors and now that they’re increasingly grown in greenhouses, their season seems to be almost year-round.

Try this recipe as pasta sauce or bruschetta topping for grilled chicken.

4.67 from 3 ratings

Summer Cherry Tomato Salad

Karen Tedesco
A simple fresh tomato salad with both raw and roasted sweet cherry tomatoes. It's colorful and delicious! This salad goes with ricotta or burrata cheese and bread or as a bruschetta topping.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
 

  • 2 pounds (90o g) cherry tomatoes in assorted colors, halved
  • 1 garlic clove, smashed, peeled and roughly chopped
  • ¼ cup (60 ml) extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ teaspoon granulated sugar, or 1 teaspoon honey
  • 2 teaspoons (10 ml) white wine vinegar, or fresh lemon juice
  • Handful fresh basil leaves, torn
  • Fresh mozzarella, burrata or ricotta cheese
  • Toasted bread

Instructions
 

  1. Heat oven to 425 degrees.
  2. Toss half the tomatoes in a shallow baking dish with the garlic and olive oil. Season with salt and pepper to taste.
  3. Roast tomatoes until they become shriveled and softened, 20-25 minutes. Cool to room temperature.
  4. Transfer the tomatoes along with all the juices in the baking dish to a serving bowl.
  5. Stir in the remaining raw tomatoes. Sprinkle with the sugar and vinegar or lemon juice and gently combine. Sprinkle with the basil. 
  6. Serve with fresh cheese and toasted bread on the side.

Nutrition per serving

Calories: 164kcal Carbohydrates: 10g Protein: 2g Fat: 14g Sodium: 25mg Fiber: 2g Sugar: 6g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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