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Summer Cherry Tomato Salad (Raw and Roasted)

4.5 from 2 votes

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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.

red orange and yellow cherry tomatoes in an oval gray clay 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.

Summer Cherry Tomato Salad

Karen Tedesco
A simple fresh tomato salad with both raw and roasted sweet cherry tomatoes. Beautiful and delicious! This goes with ricotta or burrata cheese and bread or as a bruschetta topping.
Print Pin
4.5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine Vegetarian
Servings 4 servings

Ingredients

  • 2 pounds (90o g) cherry tomatoes in assorted colors, halved
  • 1 garlic clove, smashed, peeled and roughly chopped
  • 1/4 cup (60 ml) extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 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 (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 or lemon juice and gently combine. Sprinkle with the basil. 
  • Serve with fresh cheese and toasted bread.

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 25mg | Potassium: 494mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1109IU | Vitamin C: 52mg | Calcium: 25mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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10 Comments

  1. Your article is very useful and have good knowledgeable content, thanks for the post.

  2. I just show this recipe to my mom, she will try this tonight…. as we r having a party in our home…. nice idea Karen

    1. Hi Thalia – thanks for stopping by. Love your beautiful blog.

  3. Such 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!

    1. Laura, 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!

  4. shirley D says:

    Congratulations, 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.

    1. Shirley, 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 🙂