SWEET CHERRY AND TOMATO SALAD
This sweet cherry and tomato salad is one of my favorite ways to celebrate summer. Juicy ripe tomatoes, sweet fresh cherries, basil, and a simple olive oil and saba dressing come together in 10 minutes for a fresh, colorful side dish that's perfect with anything off the grill.
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Servings: 4
Equipment
- Cherry pitter (optional, but helpful)
- small bowl (for whisking the dressing, if mixing first)
- Spoon or small whisk (to mix the dressing)
Ingredients
- 1 pound ripe tomatoes, quartered if large, halved if small
- 1/2 pound sweet cherries, pitted and halved
- 1 small shallot, thinly sliced
- 1/4 cup basil leaves, large leaves torn into bite-sized pieces
- 1 tablespoon saba or reduced balsamic vinegar
- 1 tablespoon extra virgin olive oil
- flaky sea salt or coarse kosher salt and freshly ground black pepper
Instructions
- Prepare the Produce. Using a sharp knife, quarter the tomatoes if they're large or halve smaller tomatoes. Pit and halve the cherries, thinly slice the shallot, and tear the basil.
- Assemble the Salad. Arrange everything on a serving platter or gently toss the ingredients together in a large bowl or large mixing bowl.
- Dress the Salad. Whisk the saba and olive oil together in a small bowl, then drizzle over the salad.
- Season and Serve. Finish with black pepper and kosher salt, then serve at room temperature. If you have them, garnish with edible nasturtium flowers for a beautiful pop of color and a subtle peppery bite.
Notes
- Substitute reduced balsamic: If you don’t have Saba, you can make your own reduced balsamic by simmering 1/4 cup of balsamic vinegar over medium heat until it is reduced by 1/2, about 3-4 minutes.
- Temperature Matters: Always serve this salad at room temperature. Chilling tomatoes kills their flavor and alters their texture!
- Add Creaminess: Toss in some torn fresh mozzarella, burrata, or crumbled goat cheese or feta right before serving. The creamy, salty cheese balances the sweetness of the cherries beautifully.
- Serve immediately: This salad is best enjoyed right away. The salt will draw moisture out of the tomatoes over time, making the salad watery if it sits too long.