Name: Summer Cherry Tomato Salad – Fresh and Easy Appetizer Recipes
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups cherry tomatoes, halved; 1/4 red onion, thinly sliced; 1 tablespoon red wine vinegar; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; Fresh basil leaves (optional)

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Cherry tomatoes always remind me of barefoot summers on my porch. Their bright pop and juicy bite bring everything to life, even a tired Tuesday. This Summer Cherry Tomato Salad is one of those easy appetizer recipes that comes together without fuss and disappears from the bowl just as fast. We start with those sweet, sun-kissed cherry tomatoes, toss in red onions for a punch, and finish with a tangy red wine vinaigrette that clings to every bite like a warm hug. Sometimes I throw in fresh basil. Sometimes I don’t. That’s the beauty of it. Whether you’re serving this as a starter, piling it onto crusty bread, or just spooning it straight from the bowl (guilty), this one checks all the boxes. It’s got crunch, it’s got zing, and it’s got that laid-back charm that summer meals should have. I make this salad on repeat—and I bet you will too.

1) Key Takeaways
2) Easy Summer Cherry Tomato Salad Recipe
3) Ingredients for Summer Cherry Tomato Salad
4) How to Make Summer Cherry Tomato Salad
5) Tips for Making Summer Cherry Tomato Salad
6) Making Summer Cherry Tomato Salad Ahead of Time
7) Storing Leftover Summer Cherry Tomato Salad
8) Try these Appetizer Recipes next!
9) Summer Cherry Tomato Salad
10) Nutrition

1) Key Takeaways

This is a fast and flavor-packed cherry tomato salad ideal for any summer gathering.
The recipe keeps things simple with fresh ingredients and a punchy vinaigrette.
It’s versatile enough to stand alone or complement grilled meats, breads, and more.
You can toss in herbs, cheese, or even grains to make it heartier.

2) Easy Summer Cherry Tomato Salad Recipe

Some days I open the fridge and just want something that doesn’t ask much from me. That’s how this cherry tomato salad earned its spot on my regular rotation. It’s one of those appetizer recipes that works when the weather is too hot to cook, or when your energy is running on empty.

We’re talking crisp red onion, cherry tomatoes that pop with sweetness, a splash of red wine vinegar, and a little olive oil. A little salt, a little pepper, and maybe—if you’re in the mood—a handful of torn basil. The whole thing comes together in less time than it takes to toast bread, and yet it tastes like something you’d order at a café with linen napkins.

I’ve brought this to potlucks. I’ve eaten it with nothing else but a fork and a glass of something cold. It’s fast, fresh, and lets the tomatoes shine. When the sun’s out and you want something easy but not boring, this one has your back.

3) Ingredients for Summer Cherry Tomato Salad

Cherry Tomatoes: Sweet, juicy, and best when they’re just a bit warm from the sun. I halve them to let the vinaigrette soak in.

Red Onion: A little sharp and crunchy, it wakes everything up. Thin slices work best so it doesn’t overpower the salad.

Red Wine Vinegar: This adds the kind of tang that balances the sweetness of the tomatoes. Not too much—just enough to make things pop.

Olive Oil: Use your good stuff here. It wraps everything together and gives the salad richness.

Salt and Pepper: Don’t hold back. Tomatoes love salt and a few grinds of black pepper add a nice bit of heat.

Fresh Basil (Optional): When I have basil, I tear it in and toss it through. It adds something soft and herby that plays really well with everything else.

4) How to Make Summer Cherry Tomato Salad

Step 1: Slice your cherry tomatoes in half. If they’re small, you can leave some whole for variety. Place them in a large bowl.

Step 2: Thinly slice your red onion and add it to the bowl with the tomatoes. Don’t worry if the slices are uneven. It’s homemade, not a science experiment.

Step 3: Drizzle the red wine vinegar over the vegetables. Add the olive oil, then season with salt and pepper. Start light—you can always add more.

Step 4: Toss everything together gently. You want the onion to mingle with the tomatoes, not get bruised. Let it sit for a few minutes so the flavors can start to meld.

Step 5: If you’re using fresh basil, tear it by hand and scatter it over the top. Give it a final stir and taste to adjust the seasoning.

5) Tips for Making Summer Cherry Tomato Salad

Let your tomatoes sit at room temperature for a bit before slicing. They’ll be juicier and taste better. Refrigeration tends to dull their flavor.

Want to mellow the onion? Soak the slices in cold water for 10 minutes before tossing them in. It cuts the sharp bite without losing crunch.

If you’re working with really ripe tomatoes, mix the salad right before serving. They’ll break down fast and you want that texture right on point. This one is one of those appetizer recipes that tastes better when it’s treated simply and with a little attention.

6) Making Summer Cherry Tomato Salad Ahead of Time

You can prep this salad a few hours ahead and let it sit covered in the fridge. In fact, I’d say it gets better with a little time. The onion softens, and the tomatoes soak up that tangy dressing.

If you’re bringing it somewhere, just hold back the basil and toss that in right before serving. It keeps the green color and smells fresh, not flat.

This makes it a solid go-to if you’re in charge of an appetizer but don’t want to show up stressed or stuck in the kitchen while everyone else is having fun.

7) Storing Leftover Summer Cherry Tomato Salad

Store the leftovers in an airtight container in the fridge. It’ll hold up for two or three days, though the tomatoes may soften a bit more each day.

<pIf it starts to look a little watery, just give it a gentle stir. The flavor sticks around. I’ve even spooned the leftovers onto toast with a bit of cheese. Waste not, right?

Oh, and if you’re packing lunch? Toss in some cooked farro or quinoa to make it a bit more filling. The acidity from the dressing perks everything up again.

8) Try these Appetizer Recipes next!

9) Summer Cherry Tomato Salad