Garden-Plucked Tomato and Herb Salad
A vibrant salad featuring sun-ripened tomatoes and freshly chopped herbs, dressed in a simple lemon-herb vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs cherry tomatoes, fresh basil leaves, fresh parsley 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 120 calories and feeds 4, 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
- 4 medium cherry tomatoes
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp honey
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 4 medium cherry tomatoes (halved) with 1/4 cup fresh basil leaves (finely chopped) and 1/4 cup fresh parsley leaves (finely chopped), tossing gently to mix.
- Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until emulsified.
- Step 3: Pour the dressing over the tomato mixture and toss until all ingredients are evenly coated. Let sit for 5 minutes to allow flavors to meld before serving.
