Cherry Tomato and Basil Salad

My Cherry Tomato and Pearl Couscous Salad is bursting with fresh flavors! Sweet tomatoes, fragrant basil, spicy red onion, and chewy pearl couscous in a simple cider vinaigrette. A delicious, quick-to-cook summertime side or light meal. So good!

The Perfect Time to Make Cherry Tomato and Basil Salad!

If you’re a gardener, it’s possible that you might have almost more cherry tomatoes than you know what to do with right now.  Not that you’re complaining!

After all, you spent all winter dreaming about sweet, luscious, homegrown cherry tomatoes. And you spent most of the summer tending your tomato plants to make the dream come true. Now it has (hooray!) and you’re looking for terrific tomato recipes.

 

Or, maybe you’re like me. Maybe you didn’t have the time/space/skill to grow your own tomatoes, but found a great deal on locally grown cherry tomatoes.

Either way, this super-delish, super-easy Cherry Tomato and Basil Salad is the recipe you’ve been looking for! Just four fresh, flavor-packed ingredients plus an easy cider vinaigrette and you’re in business. 

There’s no better summertime salad. And no better way to celebrate tomato season!

What Do You Need to Make Cherry Tomato and Basil Salad?

No kidding, the salad part of this Cherry Tomato and Basil Salad requires only four ingredients, plus a wonderful dressing. 

Cherry Tomatoes – Using real cherry tomatoes is key to this salad. Bonus points if they are homegrown or locally grown. Regular tomatoes or grape tomatoes aren’t as sweet, so I don’t recommend them for this recipe.Fresh Basil – The bright, slightly grassy flavor of fresh basil is the perfect foil for the sweetness of the cherry tomatoes. You’ll slice the basil leaves in chiffonade. That’s a fancy word for skinny little ribbons.To do it, just stack big basil leaves – 5 or 6 at a time – and roll them up like a cigar. Then slice the “cigar” crossways into beautiful, bright green basil ribbons.

Red Onion – The red onion adds extra color, a nice sharp bite, and extra depth of flavor. Be sure to dice them very small so that the bite isn’t too flavorful.You could substitute white or yellow onions. If you prefer a slightly milder flavor, use shallots in place of onions.Pearl Couscous – Pearl couscous (sometimes known as Middle Eastern Couscous) isn’t actually couscous! It’s really tiny balls of pasta. I recommend toasting it on the stovetop in a little oil before boiling according to the package directions. That will add color and a subtle nutty flavor.For a gluten-free option, sub cooked Arborio rice for the pearl couscous. But make sure the package says gluten-free, meaning it was processed in a gluten-free facility.The Dressing – Great salad deserves an equally great dressing that lets the other ingredients shine, enhancing the flavors rather than overpowering them.This simple vinaigrette, made with oil, apple cider vinegar, salt and pepper, a little sugar, and Dijon mustard are just the ticket.Cherry Tomato and Basil Salad – Serve as a Side or Make It a Meal

This wonderful salad comes together in a snap, and looks just as gorgeous as it tastes!

Cherry Tomato and Basil Salad will keep covered in the refrigerator for up to three days, so you can make it ahead of time. It’s great to bring to potlucks and a wonderful side with fish, chicken, pork, or beef.

Add some cheese and you’ve got a light and healthy one-dish meal!

 

I tried it with cubes of tangy Feta cut into cubes. It was terrific! Next time, I think I’ll toss in some creamy, fresh mozzarella pearls, sliced in half. Yum!

With or without the cheese, this Cherry Tomato and Basil Salad tastes incredible! Give it a try soon!

Print Cherry Tomato and Basil Salad

Author: Marie Bostwick Yield: 6-8 side servings Print Recipe [image error] Pin Recipe const share_pin_buttons = document.getElementsByClassName( 'share-pin button' ); if ( share_pin_buttons ) { for ( let share_key = 0; share_key < share_pin_buttons.length; share_key++ ) { share_pin_buttons[share_key].addEventListener( 'click', (e) => { e.stopPropagation(); window.open(e.target.dataset.href,'targetWindow','toolbar=no,location=no,status=no,menubar=no,scrollbars=yes,resizable=yes,width=500,height=500'); return false; } ); } } Ingredients

For the Salad:

1 dry pint (about 16 oz) cherry tomatoes, sliced into halves1 cup pearl couscous, cooked according to package directions. (See post for stovetop toasting suggestion before cooking)½ cup small diced red onion (can sub yellow or white onions, or shallots)½ cup basil ribbons (See post for quick instructions on slicing basil ribbons)*Optional* – Add 6 to 8 ounces of cubed feta cheese or fresh mozzarella pearls, sliced in half

For the dressing:

3 T sunflower or other neutral oil3 T apple cider vinegar2 tsp Dijon mustard2 tsp sugarKosher saltPepper

Cook Mode Prevent your screen from going dark Instructions Place the sliced cherry tomatoes, cooked pearl couscous, basil ribbons, diced red onion (and cheese, if using) into a medium sized serving bowl.In a separate, smaller bowl, whisk together oil, vinegar, mustard, sugar, and salt and pepper to taste.Pour dressing over the salad. Stir gently with a wooden spoon or spatula to coat. Serve immediately, or store covered in refrigerator for up to 3 days. Salad will taste best if tomatoes are closer to room temperature, so remove from salad fridge and let it sit on counter for 20 to 30 minutes before serving. Did you make this recipe?

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