This cherry tomato salad is dressed with a simple yet delicious dressing of olive oil and balsamic vinegar. It's ready in ten minutes!
It's a summer staple that I make at least once a week. It goes with many main dishes, including meat, chicken, and fish.
I love making salads in the summer. Whether main-dish salads such as chicken cobb salad or side salads such as creamy cucumber salad, they are tasty and fresh and save you from heating up the oven.
This simple cherry tomato salad is the side dish I make most frequently in the summer. It's easy to make and delicious, and you can make it ahead of time. What more can you ask for?
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Ingredients
You'll only need a few simple ingredients to make this salad. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Fresh tomatoes: I use cherry tomatoes cut in half.
- Green onions: I use the green parts only. The white parts are too sharp.
- Olive oil: Extra-virgin olive oil is the most flavorful.
- Balsamic vinegar: I highly recommend using balsamic vinegar in this recipe and not any other type of vinegar.
- Dijon mustard: This mild and creamy mustard helps the dressing emulsify. Please use Dijon mustard. I don't recommend using yellow mustard in this recipe.
- Orange zest: I would encourage you not to omit the orange zest from the dressing. It adds a wonderful layer of freshness.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Variations
- You can use chopped tomatoes instead of cherry tomatoes. Use two cups of chopped tomatoes (two large tomatoes).
- Minced red onions can be a good substitute for green onions. Since red onions are pretty sharp, I only use 2 tablespoons.
- Another good substitute for green onions is chopped cilantro.
- Sometimes, I add a minced garlic clove to the dressing.
- Try adding ¼ cup of sliced kalamata olives to this salad, as shown in the photo below. It's one of my favorite additions.
- Another delicious addition is adding ½ cup of fresh mozzarella balls, as shown in the photo below.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this salad:
Your first step is to mix chopped fresh tomatoes (I usually use sliced cherry tomatoes) with chopped scallions.
The next step is to add a tasty dressing made of olive oil, balsamic vinegar, mustard, salt, pepper, and orange zest.
Mix the salad, let it rest, then serve.
Expert Tips
Slice Scallions with Scissors
The easiest way to slice scallions is with sharp kitchen scissors, as shown in the photo below. This is easier than using a knife.
Slice the Tomatoes
Cherry tomatoes should be sliced before they are added to a salad. If left whole, they tend to slide off people's forks.
Don't Skip the Dijon
The Dijon mustard has two important functions - it adds flavor and helps emulsify the dressing, as shown in the images below.
Recipe FAQs
I like to use cherry tomatoes. However, you can use a similar amount of regular tomatoes, which would be about 2 cups of chopped tomatoes or 2 large tomatoes.
It's best to use fresh, firm summer tomatoes; if you can get them at the farmer's market, that's perfect.
I do recommend cutting them in half. Eating whole cherry tomatoes with utensils can be tricky. They tend to slide right off. Halved cherry tomatoes are easier to eat.
Cutting them in half is not difficult. It just takes a little time. I timed myself today, and slicing two cups of small cherry tomatoes took me five minutes.
Not necessarily. Here's a good article that says you SHOULD refrigerate tomatoes. I try to buy tomatoes at the farmer's market, avoid refrigerating them, and use them within a day or two.
But if I plan on storing them longer, I refrigerate them. I remove refrigerated tomatoes from the fridge 1-2 hours in advance to allow them to get to room temperature.
Serving Suggestions
This salad is a versatile side dish that goes with almost any main dish you can think of. It does go exceptionally well with any of the following entrees:
- Oven chicken kabobs
- Salmon patties
- Broiled salmon
- Grilled skirt steak
- Braised boneless short ribs
- Beef back ribs
- Lamb chops, as shown in the photo below:
In addition, I often serve this salad when I make a complex main dish that requires my full attention, such as duck breast or keto lasagna. Since I can make the salad in advance, it frees me to focus on the main dish.
And sometimes, I turn it into a complete meal by topping it with grilled halloumi. It's delicious and makes a great lunch if you have leftovers the next day.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Take them out of the refrigerator an hour before serving them and remix the salad.
More Tomato Recipes
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Recipe Card
Cherry Tomato Salad
Ingredients
- 1 pint cherry tomatoes - halved (2 cups; can sub chopped tomatoes)
- ¼ cup green onions - chopped; green parts only
Dressing:
- 2 tablespoons olive oil - extra virgin
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon orange zest - (from 1 orange)
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
Instructions
- Combine the tomatoes and the green onions in a medium bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, orange zest, salt, and pepper until they emulsify into a thick, velvety dressing. If the dressing seems too thick, mix in a teaspoon of water.
- Pour the dressing on top of the vegetables and mix to combine.
- Let the salad rest for 10 minutes at room temperature before serving. This step is not mandatory but helps the flavors meld and improves the salad's flavor.
Video
Notes
- The easiest way to slice scallions is with sharp kitchen scissors, as shown in the photo below. This is easier than using a knife.
- Cherry tomatoes should be sliced before they are added to a salad. If left whole, they tend to slide off people's forks.
- I encourage you not to omit the orange zest from the dressing. It adds a wonderful layer of freshness.
- The Dijon adds flavor and helps emulsify the dressing. I don't recommend using yellow mustard in this recipe.
- The 10-minute rest time is optional but highly recommended.Â
- You can keep the leftovers in the fridge, in an airtight container, for up to three days. Take them out of the refrigerator an hour before serving them and remix the salad.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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