Bursting with sweet, sun-ripened flavor, this marinated cherry tomato salad is summer in a bowl. Juicy tomatoes are tossed in olive oil and balsamic vinegar, topped with crispy garlic and fresh oregano-a bold twist on the classic basil pairing. It's quick, vibrant, and just savory enough to balance the natural sweetness of cherry tomatoes. The perfect no-fuss side dish for picnics

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Looking for the perfect dish to round out your summer menu? This marinated cherry tomato salad pairs beautifully with hearty mains like our Wagyu burgers, smoked baby back ribs, or Alabama grilled chicken.

For a full cookout spread, add our bacon blue cheese potato salad, spicy avocado slaw, and finish things off with blueberry iced tea and a chilled S'mores icebox cake. Instant meal plan-done and dusted!

📖Why My Recipe Works

Quickly crisping the garlic in olive oil tones down the sharpness of the garlic so it plays nicely with the tomatoes.
Fresh oregano rather than basil. Basil gets all the attention in summer salads. But I think oregano is better. It lasts longer, is easier to grow at home, and is less expensive at the grocery store and farmer's market.
No cheese in this tomato salad. This recipe is all about garlic infused oil and fresh tomatoes.

🧾Ingredient Notes

Tomatoes- Any color, small ripe cherry, grape, or pear tomato will do. They are best when fresh-picked and fully ripe. You can also substitute sliced whole tomatoes.
Extra Virgin Olive Oil- Use good quality oil or skip a step and buy garlic infused oil.
Garlic- Very thin slices of fresh whole clove garlic.
Fresh Oregano- One of the great things about oregano is it is a hardy herb. Meaning it won't brown after being added to the salad as basil leaves will. Of course, basil, chives, or fresh parsley make great substitutes.
Balsamic Vinegar- Use good quality vinegar. Out of balsamic? Substitute red wine vinegar, white wine vinegar, or apple cider vinegar. Or even a drizzle of lemon juice!

Flat lay of labeled ingredients on a white surface: olive oil, garlic, black pepper, salt, balsamic vinegar, oregano, and a bunch of cherry tomatoes-everything you need to create a fresh tomato salad.

⏲️How to Make Cherry Tomato Salad

A plate of red and yellow cherry tomatoes sits next to a cutting board with sliced tomatoes and a fork on a white surface, ready to be tossed into a fresh tomato salad.

Cutting the tomatoes in half allows the tomato juices to meld with the dressing.

infusing the olive oil with garlic and oregano

The oil should be very hot but not smoking before adding the garlic. The garlic should lay in a single layer. Cook each side until lightly golden and crispy. Remove from heat and add the oregano.

To marinate the tomatoes, lightly season with the salt and pepper and toss them with a light drizzle of balsamic vinegar.

complete cherry tomato salad in mixing bowl

Pour the garlic-oregano oil over the tomatoes and give them a gentle toss before serving.

💭Expert Tips

If you find your tomatoes are a little under-ripe give them a light squeeze after adding the balsamic vinegar to help them juice out a bit.
It can be tempting to make a balsamic glaze but I find it too sweet for smaller tomatoes.
You might think you skip cutting the cherry tomatoes in half but this tomato salad is dependent on all that great fresh tomato juice oozing out.
For a salty crunch, add prosciutto that has been crisped.
Making this dish in advance is not recommended. To save time, prep the tomatoes and garlic oil beforehand. Rewarm the oil and make the salad.
Turn this from a side dish into an appetizer by quartering the tomatoes and serving over crispy bread.

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