Cherry Tomato Salad
A bright, fast cherry tomato salad tossed with fresh basil, creamy feta, and a lemon-Dijon vinaigrette. Ready in 15 minutes — perfect as a side or light lunch.
Ingredients
Salad
- 3 cups cherry tomatoes halved
- ½ cup crumbled feta or goat cheese
- ½ cup fresh basil leaves torn
- 2 tbsp red onion thinly sliced optional
- 2 tbsp toasted pine nuts or chopped walnuts optional
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup optional
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and dry the cherry tomatoes, then slice each tomato in half so the cut side is exposed.
- Whisk together olive oil, lemon juice, Dijon mustard, honey (if using), and a pinch of salt and pepper in a small bowl or jar.
- In a large bowl, combine halved tomatoes, torn basil, and red onion. Drizzle most of the dressing over and toss gently.
- Sprinkle crumbled feta and toasted nuts over the salad, then fold gently to combine without crushing the tomatoes.
- Let the salad rest 10–15 minutes if possible to meld flavors, taste and adjust seasoning, and drizzle reserved dressing before serving.
Notes
- Store leftovers in an airtight container for up to 2 days; drain excess liquid before serving and refresh with a little lemon or oil.
- Substitute fresh mozzarella or burrata for feta if you prefer a creamier texture.
- Toast nuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
Nutrition
Calories: 160kcalCarbohydrates: 6gProtein: 4gFat: 14gSaturated Fat: 4gSodium: 220mgSugar: 4g
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