New this month
Get the Allrecipes magazine

"Naked" Cherry Tomato Salad

Chef John

"I wanted to try this technique after having similar skinless cherry tomatoes at a Japanese restaurant. Cherry tomato skins can sometimes be tough, and you really don't notice that until it's not there anymore. Choose the most perfect tomatoes you can find for this recipe."
Added to shopping list. Go to shopping list.


55 m servings 55 cals
Original recipe yields 6 servings (6 "Amuse Bouche" sized portions)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cut small, shallow X on the bottom of each tomato. Remove any stems. Place some ice cubes in a bowl of water.
  2. Bring a pot of water to a boil over medium-high heat. Add tomatoes and stir them gently until skin begins to peel back from Xs, about 10 to 20 seconds. Immediately transfer tomatoes to ice water with a slotted spoon.
  3. Gently peel off skins and place "naked" tomatoes in a bowl.
  4. Place mint leaves in a small bowl. Add vinegar, olive oil, cayenne pepper, salt and pepper. Mix until well blended, bruising the mint leaves to release the flavor. Drizzle over tomatoes. Cover and refrigerate until thoroughly chilled, 30 to 60 minutes. About halfway through chilling, gently stir to coat tomatoes in dressing.
  5. Drizzle with a few drops of sherry vinegar and olive oil, if desired. Serve drizzled with dressing and a sprinkle of sea salt.

Nutrition Facts

Per Serving: 55 calories; 4.7 g fat; 3.2 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 73 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

Removing the skins really made the flavors pop! I served it with a roasted pork sirloin, spinach and pasta. It was really refreshing, guests loved it and I will definitely make it again.