Pan-Roasted Cherry Tomato and Herb Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 salad recipe (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.

Ingredients

• 3 cups cherry tomatoes
• 2 tbsp olive oil
• 1/3 cup mixed fresh herbs (parsley, basil, thyme), chopped
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

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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.