Sweet, slightly charred cherry tomatoes are grilled until just blistered, then served over a bright herb vinaigrette with creamy crumbled feta. This easy summer side dish uses just a handful of ingredients and is perfect alongside your favorite Mediterranean meal.
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Why You'll Love This Recipe
These grilled cherry tomatoes are one of those easy back-pocket recipes you'll find yourself making all summer long, and the best part is that it uses just a handful of fresh ingredients.
When cherry tomatoes are grilled, they become slightly sweet and smoky and pair beautifully with the tangy herb vinaigrette. Finish with a garnish of crumbled feta and the combination of charred tomatoes, bright herb vinaigrette and salty, creamy feta is summer on a plate.
For the ultimate summer spread, serve alongside Grilled Steak or Mediterranean Chicken Skewers and Grilled Potato Salad. It makes a great side dish when you have an abundance of summer tomatoes.
📋 Ingredients
- Cherry Tomatoes: Look for firm, ripe cherry tomatoes that can hold up well on the grill. Any color works well as long as the tomatoes are sweet and firm.
- Feta Cheese: Use a block of feta packed in brine and crumble it yourself for the best texture and flavor. Freshly crumbled feta is creamier and more flavorful than the pre-crumbled variety.
- Fresh Herbs: Fresh parsley and mint create a bright vinaigrette that's perfect for summer. Feel free to use more of one herb than the other depending on your preference.
- Shallot: Shallot adds a mild onion flavor that blends beautifully into the vinaigrette. If you don't have one, substitute about ¼ of a small red onion.
- Olive Oil: Use a good-quality extra virgin olive oil for the best flavor as the base of the vinaigrette.
- Red Wine Vinegar: Adds brightness and acidity to balance the sweetness of the grilled tomatoes.
- Honey: Just a teaspoon softens the acidity and rounds out the vinaigrette without making it sweet.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Tomatoes: Use red, yellow, or orange cherry tomatoes, or a colorful mix for a fun presentation. Instead of cherry tomatoes, use Roma tomatoes or other small-medium sized tomatoes, but keep in mind they may take an extra minute or two to grill.
- Cheese: Instead of feta, try grilled halloumi, crumbled goat cheese, shaved Parmesan, or ricotta salata.
- Mix Up the Herbs: Swap the herbs depending on what you have on hand. Basil, cilantro, or chives are all delicious additions.
- Use Pesto: For a richer finish, spread a thin layer of basil pesto onto the serving platter instead of the herb vinaigrette.
⏲️ Instructions
Make the Herb Vinaigrette. In a blender or small food processor, combine the parsley, mint, shallot, olive oil, red wine vinegar, honey, salt, and pepper. Blend until smooth and bright green.
Grill the Skewers. Season the cherry tomatoes with olive oil, salt, and pepper and thread 4–5 tomatoes onto each skewer. Grill the skewers for 6–8 minutes, turning occasionally, until the tomatoes are lightly charred and blistered.
📍 Recipe Tips
- Soak Wooden Skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps prevent them from burning over direct heat.
- Don't Overcook the Tomatoes: Grill the skewers just until the tomatoes begin to blister and develop a light char. You want them softened and sweet, but still intact so they stay on the skewers.
- Make the Herb Vinaigrette Ahead: The herb vinaigrette can be made up to one week in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and give it a good stir before serving.
Serving Suggestions
These grilled tomato skewers make a great addition to a summer dinner spread. Serve alongside:
- Grilled Balsamic Steak Kebabs
- Grilled Saffron Chicken Skewers
- Grilled Cedar Plank Salmon
- Lemon Corn Orzo Salad
More Easy Side Dishes
Grilled Cherry Tomato Skewers with Herb Vinaigrette
LittleFerraroKitchen.com
Equipment
Ingredients
For the Tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 6 small wooden skewers soaked
For the Herb Vinaigrette
- 1 cup packed parsley
- ½ cup packed mint
- 1 small shallot roughly chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Serving
- ½ cup crumbled feta
- Fresh mint leaves
- Flaky salt
- Extra drizzle of olive oil
Instructions
- Prep the Skewers: Soak wooden skewers for at least 30 minutes.
- Prep the Tomatoes. In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper and thread 4–5 tomatoes onto each skewer.
- Make the Herb Vinaigrette. In a blender or small food processor, combine the parsley, mint, shallot, olive oil, red wine vinegar, honey, salt, and pepper. Blend until smooth and bright green.
- Grill the Skewers. Heat a grill to medium-high. Grill the skewers for 6–8 minutes, turning occasionally, until the tomatoes are lightly charred and blistered but still holding their shape.
- Assemble. Spread the herb vinaigrette onto the bottom of a serving platter.
- Arrange the grilled tomato skewers on top, sprinkle with crumbled feta and fresh mint leaves, then finish with flaky salt and a drizzle of olive oil.
Notes
- Soak Wooden Skewers: If you're using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Don't Overcook the Tomatoes: Grill the skewers just until the tomatoes begin to blister and develop a light char. You want them to still be intact so they stay on the skewers.
- Make the Herb Vinaigrette Ahead: The herb vinaigrette can be made up to one week in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and give it a good stir before serving.
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