This cherry tomato salad is crazy good. Tomato season is our favorite time of the year, and this dish definitely satisfied our quest for tomato yumminess. The combination of balsamic vinegar and pesto sauce really makes for a wonderful dressing and marinade. The red onions add a nice bite. The original recipe calls for half an onion, but I would add more. The onions were so great that I’ll definitely use the entire onion the next time I make this salad.
This salad can also be made with whole tomatoes (heirloom would be amazing!) cut into wedges. Of course, it wouldn’t be a cherry tomato salad then but it’d still be great!
If you’re looking for a tomato salad more suitable for kids, try my hot dog tomato salad. It was a childhood favorite of mine.
Cherry Tomato Salad
- 2 pints grape tomatoes halved if desired (I used a mix of yellow, purple and red tomatoes)
- 1/2 red onion sliced thin (I wouldn’t hesitate to use the entire onion)
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons parsley fresh, minced
- 1 tablespoon pesto
- 1/4 teaspoon sugar
- 1 clove garlic minced
- kosher salt to taste
- freshly ground black pepper to taste
- 1 head iceberg lettuce cut into chunks or shredded (optional)
- Place the tomatoes and onions in a large resealable container.
- Whisk together the oil, vinegar, parsley, pesto, sugar and garlic.
- Add to the tomato mixture and stir.
- Season with salt and pepper and refrigerate at least one hour before serving.
- Serve over lettuce, if using, or just serve in bowls.
Nutritional values are approximate.