Red and Yellow Cherry Tomato Salad with Fresh Herbs

The jewel-like colors of this simple red and yellow cherry tomato salad make it so appealing, both for the palate and the eye. Though you can make this relish-like salad year round, it’s best with the sweetest summer cherry tomatoes and the season’s fresh herbs.

Use as much as you’d like of the fresh herbs suggested in the recipe —oregano, thyme, parsley, and/or basil — or swap in others. For thyme, you can use the standard variety or another, like French thyme or lemon thyme.

What to serve with this cherry tomato salad: This simple presentation of cherry tomatoes goes with just about any kind of warm-weather meal. Serve it with grilled vegetables and plant-proteins; use it brighten an array of cold dishes including potato salads, pasta salads, and bean salads that don’t contain tomatoes themselves.

Tip: It’s best to eat this salad the same day it’s made, as tomatoes tend to get mushy when refrigerated.

Explore more …

• Easy, Delicious Cherry Tomato Recipes
• Watercress and Bok Choy Salad with Cherry Tomatoes
• Farfalle Pasta with Zucchini, Cherry Tomatoes, and Olives
• How to Grow Cherry Tomatoes Indoors

Continue to Content

Yield: 6

Red and Yellow Cherry Tomato Salad with Fresh Herbs

Print

The jewel-like colors of this simple red and yellow cherry tomato salad make it so appealing, both for the palate and the eye. 

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 pint (about 2 cups) ripe yellow cherry tomatoes, halved
• 1 pint (about 2 cups) ripe red cherry tomatoes, halved
• A few sprigs worth of fresh oregano leaves
• A few sprigs worth of fresh thyme leaves
• 1/4 cup finely chopped fresh parsley and / or basil
• 1 to 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and freshly ground pepper to taste

Instructions

1. Combine all the ingredients in a serving bowl and toss together. 
2. Let stand for 20 to 30 minutes at room temperature to allow the flavors to blend, then serve. It’s best to serve and eat this salad the same day it’s made, as tomatoes tend to get mushy when refrigerated.

See lots more plant-forward salads and sides.

Photos by bhofack22/Bigstock.