Chunky Cherry Tomato Salsa

Chunky Cherry Tomato Salsa ~ this type of chunky salsa is perfect for serving with grilled fish, meats, or chicken. It adds color, flavor, and a summery brightness to so many different types of meals.

I’ve made a lot of salsas so far on the blog, but I keep coming back to the original, the queen of all salsas, tomato. Monday’s not the day to get fancy with food, and there’s no better time than now for raw tomatoes.

Right now the tiny little tomatoes are coming into the markets, and they’re some of my favorites, I say the smaller the better. They come round, oval, and pear shaped, in all colors. They are firmer and stay firmer after being cut than regular tomatoes so they make a chunkier gutsier salsa, which is just right for grilled fish.

Toss together halved or quartered cherry tomatoes, diced red onion, a little bell pepper, at least one hot pepper, and cilantro. Put away the blender and the food processor, just cut everything up by hand, the chunkier the better. Season with the juice of at least 1 lime,  a touch of sherry vinegar, a drizzle of olive oil and some salt and pepper. Let it hang out in the refrigerator for a while.

chunky tomato salsa-2

You really need a fruity rum drink with this, don’t you think?

Also try ~

2.84 from 18 votes

Chunky Cherry Tomato Salsa

Author Sue Moran


  • 1 pint cherry tomatoes I used heirlooms
  • 1/2 red onion minced
  • 1/2 bell pepper any color, diced
  • a handful of fresh cilantro leaves rough chopped
  • 1 jalapeno pepper chopped (leave the seeds out if you like things milder)
  • 3 Tbsp good quality olive oil
  • 1 Tbsp sherry vinegar
  • juice of 1 lime


  • Toss everything together in a bowl. Taste to adjust the dressing.
  • Keep refrigerated until ready to serve.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
    The Café Sucré Farine
    July 3, 2012 at 3:04 pm

    Gorgeous, gorgeous, gorgeous, pretty enough picture to hang on a wall!

  • Reply
    Ellen B Cookery
    July 2, 2012 at 4:30 pm

    This is so colourful and refreshing. Bet it tastes amazing!

  • Reply
    Angie's Recipes
    July 2, 2012 at 4:20 pm

    This look so summery and delish!

  • Reply
    Averie @ Averie Cooks
    July 2, 2012 at 11:14 pm

    should be lizthechef dot com (not net) — whoops!

  • Reply
    Averie @ Averie Cooks
    July 2, 2012 at 11:14 pm

    2nd blog in a row that’s making tomato chutney!

    the other one is lizthechef dot net (a local san diego friend) and there’s a tomato linkup at bakeyourday dot net – submit this!

    it looks stunning, Sue! I am a HUGE tomato lover…gosh, I want that!

  • Reply
    L o v e l y t h i n g s
    July 2, 2012 at 7:53 pm

    This looks so wonderful and healthy…it’s just what I need. I’ve had so much bad take out that my body is craving something like this!

  • Reply
    A Trifle Rushed
    July 2, 2012 at 5:23 pm

    What a wonderful salsa, we can get superb heritage tomatoes in Brittany, so I’ll be making this very soon.

    • Reply
      Sue/the view from great island
      July 2, 2012 at 10:21 pm

      I have been wondering about where these kinds of revival vegetables are available. I’m guessing in France you never really lost them in the first place?

  • Reply
    Linda A. Thompson Ditch
    July 2, 2012 at 4:18 pm

    That salas looks great, and I have a fridge full of cherry tomatoes. I’m not a big fan of salmon, but I’m sure I can find something else to serve with this salas–like tortilla chips!

  • Reply
    Ocean Breezes and Country Sneezes
    July 2, 2012 at 4:16 pm

    Simply delicious and flavorful. I love the bowl of colorful tomatoes flavored with fresh lime juice! How delicious! Cook the salmon on the grill and I’m happy! And yes, I think fruity rum drink would be a perfect compliment to the citrus!

    Happy 4th!


  • Reply
    Jacquelyn Grandy
    July 2, 2012 at 4:06 pm

    Hi Sue. So funny that we are on the same cooking page yet again. I’m making Barefoot’s summer pasta which uses 2 pints of cherry tomatoes. The only thing I have to cook up is the angel hair pasta. I try and do a vegetarian dish every Monday to keep with the meatless Monday theme.

    Foggy up here in Nor Cal this morning. Perfect day for baking, so I think I may bake up a few things as well.

    Happy Monday.

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