Simple Cherry Tomato Salad With Olives

Simple cherry tomato salad with olives: juicy halved tomatoes tossed with briny kalamata olives and a quick olive oil–oregano dressing. Rest the salad for 15 minutes so the flavors mingle, then do a final toss right before serving.

Print Recipe Pin Recipe

Prep Time 10

resting 15

Total Time 25

Servings: 6 servings

Course: Side Dish

Cuisine: Mediterranean

Calories: 330

Ingredients Method Notes

Ingredients

Cherry tomatoes, halved

4 cup cherry tomatoes Halve for juicy, bite-sized pieces.

Kalamata olives, halved

1 cup pitted kalamata olives Halve to distribute briny flavor.

Red onion, thinly sliced

0.25 cup red onion Thinly slice so it softens quickly in the resting time.

Olive oil

0.25 cup olive oil Use good-quality olive oil for the dressing base.

Red wine vinegar

2 tbsp red wine vinegar Adds tang and helps the flavors meld.

Fresh oregano, chopped

2 tbsp fresh oregano Chopped leaves release a fragrant, herby aroma.

Salt

1 Salt Add to taste.

Black pepper

1 pepper Add to taste.

Method

Make the salad

Combine the halved cherry tomatoes, halved pitted kalamata olives, and thinly sliced red onion in a large bowl.
Whisk together the olive oil, red wine vinegar, and chopped fresh oregano in a small bowl until evenly blended.
Pour the dressing over the tomato mixture and toss to coat every piece.
Season with salt and pepper to taste.
Let the salad rest at room temperature for 15 minutes before serving so the juices lightly season the mix.
Toss again just before serving to redistribute the dressing and keep tomatoes glossy.

Notes

Pro tip: Use a mix of red and yellow cherry tomatoes for extra color and contrast in the bowl. Store leftovers in an airtight container in the refrigerator for up to 2 days; the tomatoes may weep a bit—toss again before eating. Freezing is not recommended. For a dairy-free swap, this recipe already fits dairy-free; for gluten-free, ensure any serving extras (like bread) are certified gluten-free.