It’s a summer staple that I make at least once a week. It goes with many main dishes, including meat, chicken, and fish. I love making salads in the summer. Whether main-dish salads such as chicken cobb salad or side salads such as creamy cucumber salad, they are tasty and fresh and save you from heating up the oven. This simple cherry tomato salad is the side dish I make most frequently in the summer. It’s easy to make and delicious, and you can make it ahead of time. What more can you ask for?
Ingredients
Instructions
Expert Tips
Recipe Card
Fresh tomatoes: I use cherry tomatoes cut in half. Green onions: I use the green parts only. The white parts are too sharp. Olive oil: Extra-virgin olive oil is the most flavorful. Balsamic vinegar: I highly recommend using balsamic vinegar in this recipe and not any other type of vinegar. Dijon mustard: This mild and creamy mustard helps the dressing emulsify. Please use Dijon mustard. I don’t recommend using yellow mustard in this recipe. Orange zest: I would encourage you not to omit the orange zest from the dressing. It adds a wonderful layer of freshness. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Your first step is to mix chopped fresh tomatoes (I usually use sliced cherry tomatoes) with chopped scallions. Mix the salad, let it rest, then serve.
Oven chicken kabobs Salmon patties Broiled salmon Grilled skirt steak Braised boneless short ribs Beef back ribs Lamb chops, as shown in the photo below:
In addition, I often serve this salad when I make a complex main dish that requires my full attention, such as duck breast or keto lasagna. Since I can make the salad in advance, it frees me to focus on the main dish. And sometimes, I turn it into a complete meal by topping it with grilled halloumi. It’s delicious and makes a great lunch if you have leftovers the next day.
