Pan-Roasted Cherry Tomato and Herb Salad with Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh and vibrant salad featuring pan-roasted cherry tomatoes and mixed herbs, tossed in a bright lemon vinaigrette for a perfect summer side. This mediterranean-inspired salads (vegetarian) ready in about 16 minutes pairs cherry tomatoes, olive oil, lemon juice 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.

Prep: 10 min Cook: 6 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 cups cherry tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and their skins blister.
  2. Step 2: Remove the skillet from heat and transfer the roasted tomatoes to a large mixing bowl.
  3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  4. Step 4: Pour the lemon vinaigrette over the warm roasted tomatoes and gently toss in 1/3 cup chopped mixed fresh herbs (parsley, basil, thyme) until evenly distributed.
  5. Step 5: Let the salad sit for 5 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Pan-Roasted Cherry Tomato and Herb Salad with Lemon Vinaigrette take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Cherry Tomato and Herb Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.

Can I substitute ingredients in Pan-Roasted Cherry Tomato and Herb Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Cherry Tomato and Herb Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Cherry Tomato and Herb Salad with Lemon Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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