Cherry tomato salsa is a bright, easy take on the classic dip. This fresh recipe is perfect with tortilla chips, piled on tacos, or spooned over grilled fish or chicken for a burst of summer tomato flavor.
Summer means an abundance of tomatoes from the garden, and cherry tomato salsa is one of the quickest, most satisfying ways to use them. It’s simple to make, requires minimal equipment, and tastes far better than store-bought salsas.
We often plant more tomatoes than we need, so recipes like this help turn the harvest into something everyone loves. If you prefer a salad, try a quick cherry tomato salad, or stay with this fresh salsa for chips, tacos, and grilled dishes.
Ingredients
Gather the following:
- Cherry tomatoes – Washed, stems removed.
- Sweet onion – One small onion for mild, balanced flavor.
- Garlic – Fresh cloves, peeled.
- Cilantro – Fresh leaves are best. If you dislike cilantro, flat-leaf parsley is a good substitute.
- Lime – Freshly squeezed.
- Salt – To taste.
How to Make
This salsa comes together quickly. Using a food processor keeps the texture smooth and uniform, but you can make a chunkier pico de gallo-style version by chopping by hand.
1. Place the chopped onion and garlic in the bowl of a food processor fitted with the blade. Pulse until finely minced so you don’t end up with large pieces of garlic.
2. Add the cherry tomatoes and cilantro and pulse until you reach your desired consistency. For a chunky salsa suitable for topping fish, pulse less; for a smoother dip, pulse more.
3. Transfer the salsa to a serving bowl, stir in the lime juice and salt, adjust seasoning, and serve immediately.
Cherry Tomato Salsa for Fish
This salsa pairs exceptionally well with fish. It brightens baked white fish like tilapia or flounder and stands up nicely to grilled salmon. If using as a fish topping, keep the tomatoes more chunky by pulsing lightly or chopping by hand.
Storing
Store any leftover salsa in an airtight container in the refrigerator for 4 to 6 days. Stir before serving; the flavors often deepen after a few hours.
Make It Spicy
To add heat, include a jalapeño. For medium spice, remove the seeds and ribs before adding. For a hotter salsa, leave some or all of the seeds in.
Tips and Tricks
- Pulse onion and garlic first so they are finely processed; adding everything at once can leave large pieces of onion or garlic.
- The salsa may release liquid from the tomatoes. If you want a thicker texture, drain off some of this liquid before serving.
- If you don’t have a food processor, finely chop all ingredients by hand for a more rustic, pico de gallo-style salsa.
Other Dip Ideas
Cherry tomato salsa is a summer staple and works with a wide range of dishes. If you enjoy making dips, try other recipes like smoked crab dip, easy shrimp ceviche, or a layered Greek dip for variety.
If you try this cherry tomato salsa, leave a comment about how it turned out. We enjoy hearing from readers and learning how you used the recipe—whether as a chip dip, taco topping, or fish accompaniment.
Cherry Tomato Salsa
Ingredients
- 3 cups cherry tomatoes washed & stems removed
- 1 small sweet onion
- 3 small garlic cloves peeled
- 3/4 cup packed cilantro leaves
- 1 lime juiced
- salt to taste
Instructions
-
To the bowl of a food processor fitted with the blade attachment, add the onion and garlic. Pulse until finely processed—avoid large chunks of garlic.
-
Add the tomatoes and cilantro and continue pulsing until you reach the consistency you prefer. If desired, drain excess liquid for a thicker salsa.
-
Transfer to a serving bowl, stir in lime juice and salt, adjust seasoning, and serve.
Notes
- Pulse the onion and garlic first so they become finely minced and evenly distributed.
- The salsa will release some tomato juice; drain if you prefer a thicker texture.
- No food processor? Finely chop the ingredients by hand for a chunkier pico de gallo-style salsa.