Easy Cherry Tomato Salad

Easy marinated cherry tomato salad combines briny olives, fresh herbs, and crispy toasts for an easy summer salad you’ll make again and again.

When cherry tomatoes are abundant, this simple tomato salad recipe is an easy way to use them up and put an incredible side dish on the table at the same time. For this recipe, I combine sweet cherry tomatoes (you could use grape tomatoes, too) with salty, briny olives, fresh herbs, and toss the whole thing in a garlicky citrus and olive oil marinade.

As an extra treat, I pan-fry slices of sourdough and tuck them into the salad or use them to sop up the juices at the bottom of the bowl. It’s a nod to one of my favorite salads, Panzanella. They are totally optional, but why let all that flavor go to waste?

Unlike a hefty potato salad or a bean salad that can withstand sitting out on a potluck table, this cherry tomato salad is best enjoyed shortly after you prepare it. But if you do have leftovers, they will keep in the fridge for another day or maybe two. At that point, the cherry tomatoes will have marinated long enough to make a delicious topping for a sandwich or to mix into orzo for a quick pasta salad.

What You Need to Make This Cherry Tomato Salad

This simple cherry tomato recipe is full of fresh, simple ingredients. Here’s what you’ll need to make it:

• Cherry tomatoes: Halve them to expose the flesh, so that the tomatoes can release some juices and soak up the marinade. 
• Pitted olives: I used Kalamata and green olives, but you can use any kind you prefer. 
• Parsley: Fresh flat-leaf parsley adds a herbal element and a peppery bite to the salad. 
• Garlic: Mince a couple of cloves and toss them in for a subtle spiciness. Here’s an article, “How to Mince Garlic,” just in case you need a step-by-step.
• Aleppo pepper: I like the tang and very mild heat I get from Aleppo-style pepper, but if you want more of a kick, use red pepper flakes instead. 
• Lime: The acidic element in the marinade for the cherry tomato salad recipe, lime juice adds brightness to complement the sweetness of the tomatoes. Use the zest, too, for extra citrus flavor. 
• Extra virgin olive oil: I like a robust, flavorful olive oil, like our Early Harvest Greek EVOO or Hojiblanca Spanish EVOO. 
• Sourdough bread (Optional): Cut a few slices into triangles to lightly pan-fry in olive oil. 

How Do You Make Cherry Tomato Salad

I love whipping up this tomato and olive salad when I need a quick snack or side dish. It’s a great way to use up cherry tomatoes when they are in season. Here’s how to make it:

• Make the salad. Combine 4 cups halved cherry tomatoes, 1 cup pitted olives, 1/4 cup chopped Italian parsley, and 2 cloves minced garlic in a large bowl. Season generously with kosher salt and black pepper, and 1 teaspoon of Aleppo-style pepper. Add the juice and zest of 1 lime and a good drizzle of extra virgin olive oil. Toss well.
• Let the salad rest. Set the salad aside for 10 to 15 minutes so the tomatoes can marinate and release some juices. 
• Fry the sourdough bread (optional). While the salad sits, prepare your bread (if using). Cut 2 to 3 slices of sourdough bread into triangles. Warm 2 tablespoons EVOO in a skillet over medium heat. Add the bread to the skillet and fry for a minute or two until golden and crispy on both sides. Remove the bread from the heat and place on a plate lined with paper towels to remove excess oil.
• Serve. Place some fried sourdough on a plate along with the marinated cherry tomato salad.

Cherry vs Grape Tomatoes: What’s the Difference?

Cherry and grape tomatoes can be used interchangeably in most recipes, including this one. Both varieties come in colors like red, orange, purple, or yellow, and they are similar in size and taste, but not identical. In the big scheme of things, it doesn’t really matter which one you use in a recipe, but here are a few facts about these tiny summertime flavor bombs just in case you wanted to know.

• Cherry Tomatoes tend to be round, like cherries, but the size can range between that of a small marble (smaller than a dime) and that of a shooter marble (about the size of a quarter). Cherry tomatoes have thin skins, and are sweet and juicy.
• Grape Tomatoes are bite-sized oblong fruits (yes, tomatoes are a fruit!) similar to grapes. They have thicker skins, aren’t as sweet, and are meaty as opposed to juicy. 

Tips to Make this Recipe Your Own

If you’re in the heat of the moment and realize you’re missing an ingredient, don’t worry. This recipe is endlessly adaptable to what you have on hand. Here are a few ideas:

• Grape tomatoes would work in place of cherry tomatoes. If you can’t find either, you could also dice up a larger tomato. Just be aware that the salad will be a bit more watery.  
• Feel free to swap out the lime juice and zest with lemon. You will get a slightly different flavor profile, but you won’t miss out on any of the citrusy brightness.
• If you don’t have or don’t like olives, try capers or marinated artichokes. Note that these will change the flavor of the tomato salad, but you will still get some of the saltiness you would usually get from olives. 
• You don’t have to use sourdough bread. If you like, you can use focaccia or any hearty, crusty bread. Or leave the bread out altogether for a low-carb option.

What to Serve with Cherry Tomato Salad

Enjoy this salad as an end-of-summer side dish for your Labor Day barbecue, as a healthy side for weeknight dinner, lunch, or brunch or pair it with your favorite protein to make it a meal. Here are some tasty ideas to get you started:

• Greek Lamb Burgers or a Turkey Burger if you prefer
• Citrus Salmon or, if you’re feeling snacky, Crispy Salmon Bites
• Roast Rack of Lamb
• Shish Kebabs or Pork Souvlaki

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*This post has recently been updated with new information for the readers’ benefit.