Cherry Tomatoes Recipe

Prepare tomatoes

Rinse the cherry tomatoes under cold water and drain in a colander. Pat dry with a clean kitchen towel or paper towels. Halve the tomatoes if they are medium or larger; leave whole smaller cherry tomatoes if preferred for presentation.

Slice onion

Peel the red onion and slice very thinly. Separate into rings and then cut the rings into half-moons about 2–3 mm thick. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Prep basil and feta

Stack the basil leaves, roll them gently into a cigar shape (chiffonade), then slice into thin ribbons. Crumble the feta into bite-sized pieces and set aside.

Combine the halved/whole cherry tomatoes, sliced onion, basil ribbons, and crumbled feta in a large mixing bowl. Gently toss to distribute ingredients evenly; avoid crushing the tomatoes.

Whisk dressing

In a small bowl or jar, add the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk briefly to dissolve the salt and honey. Slowly drizzle in the olive oil while whisking (or close the jar and shake vigorously) until the dressing emulsifies and becomes slightly thickened.

Taste the dressing and adjust: add more salt, pepper, or a little more honey if you want sweeter balance. If too sharp, add another 1/2 tsp olive oil to mellow.

Pour the dressing over the tomato mixture and toss gently until everything is evenly coated. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld before serving. Toss again just before plating.