When it's unbearably hot outside, I really want totaste something bright, light and fresh. I do not even want to think about any dumplings or borscht. Here fresh fragrant herbs and seasonal vegetables and fruits will come to the aid, which will provide us with vitamins and energy. Salad with cherry tomatoes is not only a wonderful dish for hot weather, but also a great opportunity to get a summer mood and prepare your body for a rainy autumn and a cold winter. Today we will consider several of its options. 
Salad with cherry tomatoes and feta
Using such a recipe, you can surprise everyoneexotic aroma of the presented dish. Mixing of citrus fruits and various herbs will turn the head of any gourmet, mint with tomatoes will bring a little relief from the stuffiness, and juicy olives and cream cheese will give this summer dish a unique taste. Ingredients:
- 10-12 cherry tomatoes
- 40 grams of pitted olives
- 20 grams of purple fresh basil
- 20 grams of parsley
- 1 large orange
- 60 milliliters of olive oil
- 200 grams of Fetax cheese
- 60 grams of olives without pits
- 30 grams of fresh mint
- 1 medium lemon
- 1 red onion
- 1 pinch of freshly ground black pepper
Cooking method: First cut each tomato in half. Cut the cheese into small cubes. Olive and olive cut into thin strips. Red onion cut into small cubes. Parsley, basil and mint chop into strips. Remove the peel from the orange and lemon. Now put all the ingredients in a deep salad bowl, add freshly ground pepper and three tablespoons of olive oil there, and mix everything thoroughly. Salad ready!
Salad with cherry tomatoes and champignons
We bring to your attention a wonderful recipe that belongs to the Mediterranean cuisine - a salad of fried mushrooms, fresh fragrant vegetables and Parmesan cheese. Ingredients:
- 1 bunch of arugula
- 12-15 cherry tomatoes
- 250 grams of champignons
- 100 grams of Parmesan cheese
- 1 large bell pepper
- 150 milliliters of olive oil
- 15 milliliters of lemon juice
- Freshly ground pepper, salt to taste
- 1 teaspoon wasabi
Cooking method: First clean the mushrooms and cut into thin plates. Lay them on a hot frying pan with olive oil, pepper and fry until golden brown. While champignons cool down, cut the arugula into small pieces or leave entirely. Cherry tomatoes cut in half. Parmesan cheese is cut into thin slices. Bulgarian sweet pepper cut in half, cleanse the seeds and chop semirings. Now fill all the ingredients with olive oil, add lemon juice and mix well. Given that the recipe is special, you can put wasabi next, but if you're not a fan of a spicy kitchen, you can not add it. Salad ready! 
Green salad with cherry tomatoes and pomelo
The recipe for this salad is very simple. In advance I would like to say that instead of pomelo you can safely use an orange. It is better to serve the dish immediately at the table. Ingredients:
- 350 grams of cherry tomatoes
- ½ pomelo or orange
- 5 large radishes
- 150 grams of salad mix of your choice
- ½ part of the Schisandra's stem
- 20 ml of rice vinegar
- 20 ml of olive oil
- 30 ml soy sauce
- 15 ml of sesame oil
- 10 ml maple syrup
- 1 pinch of sesame seed
- ½ teaspoon fish sauce
Cooking method: Cut the cherry tomatoes into four pieces. Radish wash, chop in thin circles. Remove the stem of Schizandra from the skin, finely chopped. Salad mix to wash, dry and finely chop. Pomelo peeled, cut into small cubes. Now make a dressing by mixing olive oil, rice vinegar, sesame oil, soy sauce, fish sauce and maple syrup in a bowl. Here, to shift all the ingredients, now mix everything well and sprinkle with sesame seeds. Salad ready!
Salad of Cherry and Shrimp Tomato
In the spring and summer, our body as ever requires different nutrients and vitamins. Therefore, we offer a recipe for spicy salad from small cherry tomatoes and shrimps. Ingredients:
- 350 grams of shrimp
- 200 grams of lettuce leaves
- 5-6 cherry tomatoes
- 50 milliliters of olive oil
- salt to taste
- 1 chili pepper
- 2 cloves of garlic
- 2 teaspoons lemon juice
- 1 teaspoon of honey
Cooking method: In advance, we need to prepare shrimps: unfreeze them, dry them, dry them. Put on a hot frying pan with olive oil finely chopped garlic and chopped chili peppers. Fry for two minutes and remove from the frying pan. Now on this spicy oil fry the shrimps until golden brown. At this time, cut the salad leaves with thin long strips. Cut each tomato into four pieces. Now you need to prepare a gas station. In a separate bowl, mix honey, lemon juice, salt and cooled hot oil. Fill the resulting sauce with a salad, mix everything thoroughly. Given the recipe, you can experiment with the dressing: take maple syrup or balsamic vinegar, instead of honey. Salt can be excluded altogether. This salad is perfect for a festive table during Lent, especially on those days when you can eat butter and fish. For those who do not adhere to such rules, chopped parmesan can be added to the dish.
Salad with cherry tomatoes and tuna
Ingredients:
- 400 grams of canned tuna
- 80 grams of arugula
- 300 grams of cherry tomatoes
- 1 onion bulb
- 4 boiled eggs
- 60 milliliters of olive oil
- 80 milliliters of soy sauce
Cooking method: Boiled eggs cut into mugs. Rukkola can be cut or left leaves whole - at your discretion. Cherry tomatoes cut into halves. Onion cut into thin semirings. Tuna mash with small fork. All put in a deep bowl or salad bowl, season with soy sauce and olive oil, now mix well. Salad served on a plate of plates, decorating the top with mugs of eggs. The dish is ready! 
Salad with cherry tomatoes, zucchini and beans
Ingredients:
- 350 grams of beans
- 350 grams of cherry tomatoes
- 1 large young zucchini
- 9-10 cloves of garlic
- 1 bunch of basil
- 20 milliliters of balsamic vinegar
- 50 milliliters of olive oil
- 30 milliliters of apple cider vinegar
- 1 pinch of freshly ground black and white pepper
- 1 teaspoon of sea salt
Cooking method: In advance, you need to soak the beans, preferably at night. Put it to cook. Now preheat the oven to 180 degrees. At this time, cook tomatoes. Lay them, without cutting them, into a deep pan, salt and season with freshly ground pepper. Add the same cloves of garlic, balsamic vinegar and olive oil. All this is sent to the oven for fifteen to twenty minutes. Now cut the zucchini with thin long strips. On a heated frying pan with olive oil, put them out and fry them on both sides. In the finished beans, add a teaspoon of apple cider vinegar and olive oil, freshly ground pepper and sea salt. Basil grind. Serve portion by laying on each plate beans, tomatoes and zucchini. Top with juice from tomatoes, in which they stewed. Tip: choosing this recipe, you can not use sea salt, but take the usual one. If you do not have young garlic, then take the old one, only half as much.
Salad with cherry tomatoes, buckwheat and smoked chicken
Ingredients:
- 250 grams of smoked chicken fillet
- 12-15 cherry tomatoes
- 120 grams of buckwheat
- 150 grams of arugula
- 1 large stalk of celery
- 1 small onion red bulb
- 30 grams of Parmesan cheese
- ½ part chilli pepper
- ½ piece of lime
- 20 milliliters of soy sauce
- 1 pinch of freshly ground pepper
- 20 milliliters of sesame oil
- 2 cloves of garlic
- 20 milliliters of olive oil
- 1 teaspoon of honey
Preparation: Boil the buckwheat. Smoked chicken meat in thin strips. Cut the cherry tomatoes in half each. Garlic crush with a knife and finely chop. Mix all these ingredients together with tomatoes, pour lime juice and leave to stand. At this time cut the chilli into thin rings. Red bulb cut into eight lobules. Celery chop thin slices. Put in the salad bowl all the ingredients, fill them with sesame and olive oil, honey, soy sauce and now move well. Parmesan cut into thin flakes and decorate the salad. The dish is ready!
Lettuce salad
Ingredients:
- 500 grams of watermelon pulp
- 12-14 cherry tomatoes
- 120 grams of brynza
- 50 grams of salad mix
- 3 sprigs of fresh mint
- 50 milliliters of balsamic vinegar
- 40 milliliters of olive oil
- 15 milliliters of lemon juice
- 1 pinch of salt and freshly ground pepper
Cooking method: Pullet watermelon cut into large cubes. Brynza cut into the same way. On the plate lay a salad mix, and on top - cut in half cherry tomatoes. All this is poured with balsamic vinegar, lemon juice and olive oil. Put the watermelon and the cheese on the tomatoes. Decorate everything with mint leaves, pepper and sprinkle with vinegar and olive oil. Salad ready! Today we presented to you wonderful salad recipes with cherry tomatoes, which are very simple to prepare. Bon Appetit! We advise you to read:
