Mix raw and roasted sweet cherry tomatoes to make an easy and colorful summer salad.
This cherry tomato salad is all about 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 I got idea to mix uncooked tomatoes with roasted ones.
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.
Summer Cherry Tomato Salad
Ingredients
- 2 pounds cherry tomatoes in assorted colors, halved
- 1 garlic clove, smashed, peeled and roughly chopped
- 1/4 cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 teaspoon sugar or 1 teaspoon honey
- 2 teaspoons white wine vinegar or fresh lemon juice
- Handful fresh basil leaves, torn
- Fresh mozzarella, burrata or ricotta cheese (optional)
- Toasted bread
Instructions
- Heat oven to 425 degrees.
- Toss half the tomatoes in a shallow baking dish with the garlic and olive oil. Season with salt and pepper to taste.
- Roast tomatoes until they become shriveled and softened, 20 - 25 minutes. Cool to room temperature.
- Transfer the tomatoes along with all the juices in the baking dish to a serving bowl.
- Stir in the remaining raw tomatoes; sprinkle with the sugar and vinegar and gently combine. Sprinkle with the basil.
- Serve with fresh cheese and toasted bread.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 283 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 20mg Sodium: 299mg Carbohydrates: 21g Fiber: 3g Sugar: 10g Protein: 10g
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
As the recipe developer, photographer and publisher of Familystyle Food, I share recipes and tips for making easy seasonal meals that are healthy and flavorful. Learn more about me here.
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shirley D says
August 31, 2014 at 8:20 pmCongratulations, Karen … I’m SO happy you won this trip. Tuscany was one of my favorite places (even tho I was last there when single …. and I’ve been married over 50 years now!); my daughter has been to Tuscany 2 or 3 times over the last 10 years and it still sounds wonderful! Enjoy!
The recipe sounds delicious … our tomtoes have been very prolific this year.
Karen says
August 31, 2014 at 10:16 pmShirley, thank you. Really, over 50 years?! You are an amazing woman. And I have a feeling Tuscany is timelessly beautiful, just as your daughter found it. I’m feeling so grateful for this trip. Glad it’s a good year for the tomatoes 🙂
Laura (Tutti dolci) says
August 31, 2014 at 10:09 pmSuch a gorgeous salad! I’m so thrilled for you – half of my heart is in Italy :). Hope you’ll be posting photos on Instagram so we can live vicariously through you!
Karen says
August 31, 2014 at 10:18 pmLaura, I would pack you in my suitcase if I could. I’ll be sure to document as much as I can on Instagram and elsewhere so please keep in touch!
Thalia @ butter and brioche says
September 1, 2014 at 6:20 pmI am loving the vibrant colours and fresh flavours of this salad. I definitely need to try the recipe out… looks delicious. Pinned!
Karen says
September 2, 2014 at 9:34 amHi Thalia – thanks for stopping by. Love your beautiful blog.
Emily of Sugar Plum says
September 1, 2014 at 11:44 pmYaaay! Congratulations! Whoo hooo!
Karen says
September 2, 2014 at 9:33 amYay! Thanks Emily – I’m very excited.
iffi says
September 12, 2014 at 3:03 amI just show this recipe to my mom, she will try this tonight…. as we r having a party in our home…. nice idea Karen
Toby says
September 12, 2014 at 5:19 amYour article is very useful and have good knowledgeable content, thanks for the post.