Tiny Tomato Salad | Fresh 10-Minute Summer Salad with Pomegranate & Arugula
Good things come in small packages. Well, in this instance, teeny tiny pops of joy. This salad showcases the ever so delicious Tomberry tomatoes mixed through with sweet pomegranate and sharp arugula/rocket leaves. A 10-minute recipe you’ll be making over and over again!
Why This Mini Tomato Salad Works Every Time
Throw everything into a mixing bowl. Pour in the dressing and serve in 10 minutes.
Need I say more? Love no cook salad recipes.
Apart from the fact that these new kids on the block are a game changer, we have fallen completely in love with these mini tomatoes called Tomberries.
They are the world’s smallest tomatoes. Sweet and juicy, they simply pop in your mouth.
Combined with peppery arugula (rocket leaves), delicate micro herbs, and crunchy pomegranate seeds, it delivers freshness and contrast in every mouthful.
The honey–vinegar dressing ties everything together with a glossy, bright finish.
This is also a highly versatile salad that can be eaten with anything you’re cooking. Particularly good for those warm summer days and accompanying heavy meats such as duck, lamb or beef.
A fast, colourful no-cook summer salad featuring tiny tomatoes, arugula (rocket leaves), pomegranate, and micro herbs tossed in a sweet, tangy dressing. Light, refreshing, and ready in 10 minutes — perfect for warm days, BBQs, and easy entertaining.
Recipe Overview
Flavour/Texture: Sweet, juicy, tart, crunchy and peppery.
All these flavours and textures mix so well together, creating mouthfuls of joy! The Tomberry tiny tomatoes do a great job of popping in your mouth as you bite into them. They are so fresh, sweet and juicy.
Ease: Crazy easy. Super Easy. Just chuck everything in a bowl and mix. No chopping. No cooking.
Time: 10 minutes. How good is that? Perfect for those occasions when you simply don’t have the time to create anything too fancy!
Ingredients for This Mini Tomato Salad
Tomberry tomatoes: How much do I love this Dutch cultivar of the smallest tomatoes?
They may not be so easy to find to be fair, as they start to make their way slowly across the food world. I found these both at the farmers’ markets and a couple of the specialty grocers.
Arugula/Rocket leaves: We call arugula, rockets leaves down under! Love this peppery leaf, and it never really gets old. When you combine the rocket leaves’ sharp anise-like flavours with something tart and sweet, it’s such a delicious combination.
If arugula/rocket is not your cup of tea, however, you can substitute with leaves that have less or no bite, such as baby spinach or mesclun.
Pomegranate: Tomatoes and pomegranate are like a match made in heaven. Those crunchy, sweet and tart arils are so good.
Don’t know how to de-seed a pomegranate? Cut the fruit in half crossways. Place one half, seeds side down on the palm of your hand.
Keep your fingers slightly apart so the arils can fall through to the bowl. Using a wooden spoon, whack the back of the pomegranate half to loosen the arils.
Best to do this over a bowl in the sink. They do tend to get a little messy.
Micro herb: Whether you grow them yourself, get some in a pot from the grocer or in a small packet at the market, any micro herb will do well in this salad. Something with a little colour would significantly enhance the vibrancy of the recipe.
For this recipe, I managed to find some micro red shiso. Those gorgeous purple hues, jagged edges and strong flavours that include anise tastes with a cross of grassy and cinnamon are simply fantastic!
Honey: I love using interesting honey procured from farmers’ markets or on a trip away to small towns specialising in honey. It just gives that extra depth of flavour.
Allspice: An easy spice to find in the spice section of your supermarket. This pungent and aromatic spice will add a little warmth to the salad dressing. You don’t need much for it to make a difference.
Tiny or mini tomatoes form the heart of this salad, offering juicy sweetness and bright colour. Arugula (rocket leaves) adds a peppery green base, while pomegranate seeds contribute tart crunch. Micro herbs add a delicate finish, and the dressing blends olive oil, honey, allspice, and vinegar for balance.
Variations and Substitutions
Tomberry tomato substitute: If Tomberries is not available, get a medley of cherry tomatoes of different colours and varieties.
Cut into halves or quarters, depending on their size. Cut some lengthways and some crossways for a bit of aesthetic difference.
Swap the greens: Arugula (rocket leaves) can be replaced with baby spinach, watercress, or mixed micro greens for a softer, milder salad that still highlights the tomatoes.
Try fruity additions: Mango cubes, strawberries, or mandarin segments pair beautifully with the sweetness and acidity in the salad.
MYO allspice: If you can’t procure allspice, you can always make your own. Equal parts cinnamon, nutmeg and cloves. A great way to use up all those spices sitting in your pantry.
Micro herb replacement: If micro herbs are not available, use snow pea sprouts or any herbs you fancy. Try oregano, parsley, coriander or tarragon.
Adjust the brightness: Decrease honey for a sharper dressing or increase it slightly if your tomatoes are on the tangy side.
Not that we have Tomberries in Ireland, but I figured piccolo tomatoes will be sufficient as replacement. I adored the combo of the different sweet and tart flavors and happily mopped up all the delicious juices with some fresh bread.
Instructions for This Mini Tomato Salad
How to Make the Salad
Wash and pat dry the Tomberry tomatoes and arugula/ rocket leaves.
Deseed the pomegranate.
Pick the leaves or cut off from the stem the micro herbs to yield 2 tbsp.
How to Make Sweet Allspice Vinaigrette
Mix all the ingredients together and shake or whisk until well combined.
How to Assemble the Salad
Place all the salad ingredients in a mixing bowl and pour dressing in. Season with salt and pepper to taste.
Gently toss until well combined. Place onto a serving platter.
Add some extra micro herbs on top as garnish.
Serve.
Wash and dry the mini tomatoes and arugula (rocket leaves), deseed the pomegranate, and prepare the micro herbs. Whisk together the dressing ingredients until smooth. Toss everything gently to keep the tomatoes intact, then finish with extra micro herbs for garnish.
How To Make This Salad Perfectly [Expert Tips]
Handle tiny tomatoes gently: They burst easily, so mix the salad slowly to preserve their shape.
Dry arugula (rocket leaves) well: Excess moisture can thin the dressing, so pat the leaves dry for better flavour absorption.
Taste the tomatoes first: Tiny tomatoes vary in sweetness, so adjust the honey in the dressing to keep flavours balanced.
Use fresh pomegranate: It adds far more crunch and vibrancy compared to pre-packaged seeds.
Plate this salad on a wide, shallow platter rather than a deep bowl. Tiny tomatoes look more vibrant when spread out, and the dressing distributes evenly without sinking to the bottom.
Frequently Asked Questions
Store them as you would regular tomatoes. Best kept out of the fridge so that the flavour and quality of the tomato last longer.
While it has been mentioned that they can last for about 7-10 days, you will notice a change in the firmness of the tomato and the skin starting to wrinkle a little after 4 days. Best to be eaten within the first 3 days of purchasing.
Yes, cherry or grape tomatoes — ideally halved — are the closest alternatives.
Red shiso leaves now also come in the form of a micro herb. They are usually sold as a potted version. The leaves are delicate, with a red hue overlapping into the green leaf.
Shiso is a Japanese herb and is part of the mint family. Red shiso has a truly unique and complex set of flavours ranging from being a little astringent, bitter, clove, cinnamon and mint.
Its wide range of taste combined with how gorgeous it looks makes it a good candidate for salads, not only as a garnish but also as a flavour enhancer.
Prep everything in advance but toss with dressing right before serving to keep the greens crisp.
Allspice is known by many names such as pimenta, pimento, Jamaica pepper or myrtle pepper. They originated from Mexico and Central America, hence the etymology of their names.
Absolutely — it’s colourful, juicy, and holds well at room temperature.
At The Sidesmith, we create salads and side dishes that highlight fresh produce, vibrant flavour, and smart preparation. Our recipes are thoroughly tested to ensure consistency, seasonality, and ease.
This Mini Tomato Salad reflects our approach: simple ingredients elevated through technique and thoughtful flavour pairing.
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Tiny Tomato Salad with Pomegranate
Ingredients
Salad
- 3 punnets Tomberry tomato, (375g)
- 60 g arugula, (rocket leaves)
- 1 pomegranate
- 2 tbsp red shiso leaves
- salt, to taste
- pepper, to taste
Salad Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp honey
- ¼ tsp allspice
Click on the toggle below for conversion to US Cooking Units.
Instructions
Salad
- Wash and pat dry the Tomberry tomatoes and arugula (rocket leaves).
- De-seed the pomegranate.
- Pick the leaves or cut off from the stem of the red shiso to yield 2 tbsp.
Salad Dressing
- Mix all the ingredients together and shake or whisk until well combined.
Assembly
- Place all the salad ingredients in a mixing bowl and pour dressing in. Season with salt and pepper to taste.
- Gently toss until well combined. Place onto a serving platter.
- Add some extra red shiso leaves on top as garnish.
- Serve.
Notes
- If Tomberry tomatoes is not available, get a medley of cherry tomatoes of different colours and varieties. Cut into halves or quarters, depending on their size. Cut some lengthways and some crossways for a bit of aesthetic difference.
- If you can’t procure allspice you can always make your own. Equal parts cinnamon, nutmeg and cloves. A great way to use up all those spices sitting in your pantry.
- If micro herbs are not available, use snow pea sprouts or any herbs you fancy. Try oregano, parsley, coriander or tarragon.
- Handle tiny tomatoes gently: They burst easily, so mix the salad slowly to preserve their shape.
- Dry arugula (rocket leaves) well: Excess moisture can thin the dressing, so pat the leaves dry for better flavour absorption.
- Use fresh pomegranate: It adds far more crunch and vibrancy compared to pre-packaged seeds.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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Phenie
I tell the stories behind our recipes and capture the bits that make us human.
Sammy
I create delicious sides, often Asian-inspired. Easy for everyday meals or great for entertaining.
Amy
Love turning everyday salads and sides into fancy recipes jammed packed with flavour!
I love such simple and wholesome recipe. I really enjoyed this salad with some grilled fish.
Great side for fish. Good idea!
Not that we have Tomberries in Ireland, but I figured piccolo tomatoes will be sufficient as replacement. I adored the combo of the different sweet and tart flavors and happily mopped up all the delicious juices with some fresh bread.
Perfect. At the end of the days it’s about just mini tomatoes which you don’t have to slice up but of course if you have to it’s totally ok too.
We don’t have Dutch tomberry tomatoes here in Italy but we have very small datterini tomatoes which are probably similar. I used those. This is a lovely salad. I liked the dressing too!
Absolutely you can use that too. The mini size just gives it that extra pop when biting into the tomatoes.
A perfect salad for hot summer days! We tried it this week and will serve it for friends the upcoming weekend since we loved it so much! Thanks!
Absolutely the perfect summer salad and easy to go with anything.
This was the perfect salad with my grilled chicken breasts last night. Thanks for sharing !
No worries! Great salad for chicken.
This looks insanely, incredibly good. Yummy!
Hahah! Thank you! It’s easy and delicious.
This was my first time trying Tomberry Tomatoes! They are such a fun fruit, and are delicious in this salad!
They sure are! Love how easy they are to add to a salad.