My favorite cherry tomato salad is made with juicy cherry tomatoes, a simple olive oil dressing, and briny feta cheese! It’s super simple, absolutely delicious, and sure to be a hit!

Whenever I have cherry tomatoes in the house, I save a handful to make this easy cherry tomato salad. It’s absolutely perfect. I love it so much that I could honestly eat it every day!

The trick is quickly marinating the tomatoes in salt before adding the other salad ingredients. I use the same trick for this tomato mozzarella salad and our favorite caprese salad!

Key Ingredients

• Cherry tomatoes: We designed this as a cherry tomato salad, but you can use any variety of tomato. Make sure that they are ripe, sweet, and juicy.
• Vinegar: Use red wine vinegar, white wine vinegar, champagne vinegar, or balsamic vinegar. They are all delicious!
• Oregano: This cherry tomato salad is inspired by our Greek salad recipe, so I use a good amount of dried Oregano. I love it!
• Olive Oil: Use your favorite kind. It will combine with the tomato juices to make a delicious dressing.
• Salt and Pepper: The trick to the best tomato salad is to salt your tomatoes ahead of time. You’ll see me say the same thing on all the tomato salad recipes we’ve shared (this caprese salad being one example). The salt draws out the tomato juices, intensifying their flavor. Then, those juices mix with our olive oil to create a simple dressing.
• Feta: I love adding big slabs of feta cheese to this salad. They crumble and mix into the salad as you push your fork into them. Mozzarella or burrata cheese is also excellent.

How to Make My Favorite Cherry Tomato Salad

The key to this cherry tomato salad is giving the salt and tomatoes time together before adding anything else. They taste great by themselves, but they are incredible after I allow the tomatoes to marinate in a little salt for a bit. Their sweetness and flavor intensify. (I also use this tip for the best bruschetta!)

When you’re ready to eat the salad, stir in a bit of acid. I’ve been obsessed with champagne vinegar lately, but red wine vinegar or balsamic vinegar are fantastic with cherry tomatoes.

As a nod to Greek salad, I add a slab of feta cheese. Then I scatter some oregano and pepper on top and finish with a drizzle of high-quality olive oil. It’s easy, fresh, and delicious. Make this one soon. I know you’ll love it!

Easy Cherry Tomato Salad

• PREP
  15 mins
  
• TOTAL
  15 mins
  

This cherry tomato salad recipe is undeniably simple, but that doesn’t mean it won’t blow you away. Salting the tomatoes for at least 10 minutes intensifies their sweetness and flavor. We call for cherry tomatoes, but all varieties, large and small, work.

Makes 2 servings

You Will Need

2 cups cherry tomatoes, about 10 ounces

1/4 teaspoon fine sea salt

1 teaspoon vinegar like red wine, balsamic or champagne vinegar or use fresh lemon juice

2 ounces feta cheese, cut into large slabs

1/4 teaspoon dried oregano

Generous pinch of fresh ground pepper

1 tablespoon extra-virgin olive oil

Directions

1Halve or quarter the tomatoes so they are a variety of shapes and sizes.

2Add to a serving bowl, then toss with salt. Set aside for at least 10 minutes.

3Stir in the vinegar, and then nestle the feta cheese slabs into the pile of tomatoes.

4Scatter the oregano and black pepper on top.

5Finish with a drizzle of olive oil.

Adam and Joanne’s Tips

• Storing: This is best eaten the day you make it, but will keep, covered in the refrigerator, for a day or two.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/2 of the recipe
/
Calories
169
/
Total Fat
13.4g
/
Saturated Fat
5.3g
/
Cholesterol
25.3mg
/
Sodium
560.4mg
/
Carbohydrate
8.5g
/
Dietary Fiber
2.3g
/
Total Sugars
5.9g
/
Protein
5.7g

AUTHOR:

Adam Gallagher

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Guys, this is one of the tastiest soups I’ve made and I am super excited to share this recipe! It’s a roasted tomato soup that is Bisque-like, tangy and sweet with silky, decadent mascarpone cream cheese folded in at the last minute. It’s a vitamin and antioxidant-rich recipe that is gluten-free, grain-free and vegetarian. You can also make a dairy-free version, although I do think mascarpone adds a bit of magic to it. Make sure to rate this recipe and comment at the bottom for others to discover this yummy dish.

Roasted Cherry Tomato Soup

The idea for this soup wasn’t mine, to begin with. A couple of months ago, I was walking down a supermarket in London and I saw a few ready-made soups on offer. There was the roast chicken, the classic butternut squash and then I spotted a pot of roasted cherry tomato soup with mascarpone. I’ve never had that soup, neither did I buy it that time.

But, the idea has stuck in my mind because just that morning I roasted a whole bunch of cherry tomatoes and I was commenting to my partner how extra sweet and flavourful they become when caramelised during roasting.

I thought ‘Wow, imaging that punchy, tangy and sweet roasted cherry tomato flavour mellowed out by the milky mascarpone. Creamy, silky, plenty of umami.” It was working in my head, so without ever trying the supermarket version, I decided to make my own creamy roasted tomato bisque soup. Not sure if it’s anything like that other soup but it was bloody fantastic and I am definitely making it again.

What Is Mascarpone?

Mascarpone is an Italian cream cheese that is most known for its use in tiramisu. It’s subtly sweet and silky cow’s milk cheese that has a rich texture that is somewhere between Philadelphia cream cheese and double cream. It tastes somewhere in between two, so it’s has a very faint hint of cheese and all the creaminess of the milky fat.

Alternatives to mascarpone: you can fold in regular or light cream cheese, heavy or double cream, sour cream, creme fraiche, thick Greek yoghurt. If you’re using just the cream or yoghurt, you could also add a tiny sprinkle of grated cheese or Parmesan. For a dairy-free version, try thick coconut cream or a dairy-free cream.

What Goes With Tomato Soup?

The soup is rich and satiating on its own but you could serve it with some shredded chicken, cooked prawns, quinoa or chickpeas for extra protein. Grilled salty halloumi would also work well here.

Serve it with a side of grilled cheese sandwiches or for something healthier make a loaf of this spinach feta bread, my low-carb bread or this fluffy gluten-free bread. I’ve also served it with this gluten-free focaccia, which was a fabulous combo. Some sourdough croutons might be nice or you can top the soup with some fried shallots or pumpkin seeds for an extra crunchy texture.

How To Make Roasted Tomato Soup

There are three simple parts to making this creamy tomato soup. I will guide you with some step-by-step pics and you can find the full list of ingredients, instructions and nutritional breakdown in the recipe card below.

Part 1. Roast cherry tomatoes until caramelised and slightly charred. This will take about 30 minutes, during which time you can do Part 2.

Part 2. Cook the base soup with sauteed mirepoix (onion, celery and carrots), garlic, tinned tomatoes and a few sun-dried tomatoes for extra oomph. This should take about 15-20 minutes.

Part 3. Add the roasted cherry tomatoes to the cooked soup and puree into smooth bisque consistency. Finally, fold in the mascarpone cream cheese or alternatives.

MORE HEALTHY SOUPS TO TRY

SAVE THIS CREAMY TOMATO SOUP TO PINTEREST

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