Rinse the cherry or grape tomatoes under cold water and drain thoroughly. Pat dry on a clean kitchen towel or paper towels. If tomatoes are larger than bite-size, halve them; otherwise leave whole.

Make dressing

In a medium bowl whisk together the extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, sea salt, and freshly ground black pepper until emulsified and slightly thickened.

Place the prepared tomatoes in a large mixing bowl. Pour the dressing over the tomatoes and gently toss with a spoon or by hand so each tomato is coated. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

Herbs & Garnish

Stack the basil leaves, roll tightly and slice into thin ribbons (chiffonade). Chop the parsley and chives roughly. Add the herbs to the dressed tomatoes and fold gently to combine.

If using feta or burrata, break the cheese into chunks and scatter lightly over the tomatoes. For burrata, place whole or torn pieces on top just before serving so it stays creamy.

Finishing

Zest the lemon directly over the salad, then squeeze the 1/2 tablespoon of lemon juice evenly over the tomatoes. Sprinkle toasted pine nuts or sliced almonds if using.

Taste and adjust seasoning with additional salt, pepper, or a drizzle more olive oil if needed. Serve immediately as a side salad, bruschetta topping, or room-temperature appetizer.