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Cherry Tomato Salad

A quick and vibrant cherry tomato salad with a tangy honey-garlic dressing, fresh basil, cucumber, red onion, and optional feta cheese. Ready in just 10 minutes and packed with fresh, bright flavors.
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Prep Time 10 minutes
Servings: 4
Calories: 110
Ingredients Method Notes

Ingredients
  

Salad
  • 2 cups cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cucumber, diced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup crumbled feta cheese (optional)
Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • to taste salt and black pepper

Method
 

Prep Your Vegetables
  1. Halve the cherry tomatoes using a sharp knife to release their natural juices, which will mix with the dressing and create a flavorful base.
  2. Dice the cucumber into similar-sized pieces so every forkful is balanced.
  3. Slice the red onion as thinly as possible. If raw onion feels too sharp, soak the slices in cold water for five minutes to mellow the flavor without losing crunch.
Make the Dressing
  1. In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, and minced garlic until combined.
  2. Taste the dressing — it should be bright, slightly tangy, and just a little sweet. If too acidic, add a tiny drizzle more honey. If too flat, add a pinch of salt.
Combine Everything
  1. Add the halved tomatoes, diced cucumber, and sliced red onion to a large mixing bowl.
  2. Pour the dressing over the top and gently toss to coat, ensuring everything is lightly dressed but not drowning in dressing.
Add Fresh Herbs and Cheese
  1. Tear the fresh basil leaves directly over the bowl with your hands to keep the basil fragrant and prevent bruising.
  2. Scatter the crumbled feta over the top if using.
  3. Give the salad one final, gentle toss and season with salt and black pepper to taste.
Rest Before Serving
  1. Let the salad sit for five to ten minutes before serving to allow the tomatoes to soak up the dressing and the flavors to meld together.

Notes

Substitution Tips: Swap red wine vinegar for balsamic vinegar for a deeper, slightly sweeter dressing. Skip the feta or replace it with shredded mozzarella for a kid-friendlier version. No fresh basil? Fresh parsley or dried oregano works as an alternative. Meal-Prep Tip: Chop vegetables and mix the dressing separately the night before; store in individual airtight containers and toss together right before serving. Common Mistakes: Avoid dressing too early as it makes tomatoes watery; let refrigerated tomatoes sit at room temperature for 10 minutes before use; avoid over-tossing; do not skip the 5-10 minute rest time before serving. Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Freezing is not recommended as the texture of the vegetables will not hold up after thawing.