Cherry Creek Herb Tomato Salad

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant salad featuring Denver-grown cherry tomatoes tossed with garden-fresh herbs, capers, and a lemon-olive oil dressing. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs cherry tomatoes, fresh basil leaves, fresh oregano leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cherry tomatoes
• 1/4 cup fresh basil leaves
• 2 tbsp fresh oregano leaves
• 1/4 cup red onion
• 1/4 cup kalamata olives
• 1 tbsp capers
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• pinch black pepper

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Instructions

1. Step 1: Rinse and halve cherry tomatoes. Finely chop red onion and place in a small bowl with 1/4 cup cold water to reduce sharpness; drain after 5 minutes. Finely mince basil and oregano.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and pinch of black pepper until emulsified.
3. Step 3: In a large bowl, combine tomatoes, drained red onion, olives, capers, and herbs. Pour dressing over mixture and toss gently until evenly coated, ensuring tomatoes are lightly glistening.
4. Step 4: Let sit for 10 minutes at room temperature to allow flavors to meld before serving, checking for seasoning and adding more salt if needed.