Cherry Heirloom Tomatoes Recipe

Prepare tomatoes

Rinse the cherry heirloom tomatoes and pat dry. Halve larger cherries; leave tiniest ones whole so pieces are roughly bite-sized (about 4 cups when halved). Place tomatoes in a large mixing bowl.

Prepare vegetables

Peel (if desired), seed and thinly slice the cucumber and add to the bowl with the tomatoes. Thinly slice the red onion into half-moons, separate the rings and add to the bowl. Tear the fresh basil leaves and reserve a small handful for garnish; add the rest to the bowl. If using cheese, crumble the feta or halve bocconcini and add to the bowl.

In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, minced garlic, sea salt and black pepper.

Whisk vigorously or shake the jar until the dressing emulsifies and becomes slightly thickened (about 20–30 seconds). Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Pour about two-thirds of the dressing over the tomato mixture and gently toss with a large spoon or salad hands to coat evenly. Let sit at room temperature for 10–15 minutes to allow flavors to meld; reserve remaining dressing for serving.

After the salad has rested, give it a final gentle toss. Drizzle the reserved dressing if needed for extra gloss and flavor.

If using, lightly drizzle the balsamic reduction over the salad in a thin zigzag for sweet-tart contrast. Scatter the reserved basil leaves on top and finish with a sprinkle of flaky sea salt and a crack of black pepper.

Serve immediately at room temperature with crusty bread or as a side to grilled proteins.