Cherry Tomato and Black Olive Salad

Updated February 23, 2016

Come August, our vegetable garden is brimming with all manner of tiny tomatoes—round ones, oval ones, varieties shaped like a pear, and even like a pigeon heart, the coeur de pigeon variety. That’s when this salad is a godsend, for when the crop is in, it must be consumed. This is also a good way to use up any leftover bits of soft cheese: sometimes I combine crumbed blue cheese, goat’s milk cheese, and soft sheep’s milk cheese.

6 servings



Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCooking for a date, Family Get-together

Recipe Coursecold appetizer, side dish

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecheesy, herby, savory

Type of Dishfirst course salad


  • 4 cups cherry tomatoes, preferably a mix of red, yellow, and green varieties
  • 3 ounces fresh goat’s milk cheese, cubed
  • 20 ripe black olives, pitted and halved
  • ¼ cup fresh basil leaves, cut into chiffonade
  • 2 tablespoons freshly squeezed lemon juice, or to taste
  • Fleur de sel
  • Freshly ground black pepper


Stem and halve the tomatoes. In a large bowl, combine the ingredients and toss gently to blend. Taste for seasoning.



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