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Banana and cherry tomato salad recipe

Banana and cherry tomato salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

Here is a delicious easy to make salad recipe. The sweet salad can be served on its own or as a side dish.

Nottinghamshire, England, UK

2 people made this

IngredientsServes: 4

  • 5 bananas
  • 2 handful cherry tomatoes
  • 3 spring onions
  • 1 teaspoon mayonnaise
  • 1/2 teaspoon lemon juice


  1. Cut bananas across into small circles and then put them in serving bowl.
  2. Slice the green leaves of the spring onions. Mix with the bananas together with the mayonnaise and lemon juice.
  3. Scatter the cherry tomatoes on top.


To minimise banana oxidation this salad should be made right before serving.

See it on my blog

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Cherry Tomato Salad

Simple and deliciously sweet, this Cherry Tomato Salad is sure to become a favorite at your family picnics or backyard barbecues! It’s marinated in a balsamic vinaigrette dressing with herbs and green onions.

Cookout season is in full swing, and I know we could all use some good make-ahead dishes like this one. This Cherry Tomato Salad would make a terrific dish to serve at any of your backyard parties this Summer!

Although you can find cherry tomatoes in grocery stores pretty much any time of year, Summer is when they’re at their best. Trader Joe’s had the most beautiful mixed medley of organic cherry tomatoes recently, and I just had to get some! I love coming up with new cherry tomato recipes. My Spicy Marinated Tomatoes are one of my absolute faves!

Recipe Notes:

This tomato salad can be served by itself, over a little romaine lettuce (the marinade becomes the dressing) or bruschetta. If you can’t find a mixed medley package, you could just use all red or buy an 8oz. package each of red and yellow. I just think the medley makes a prettier presentation.

Three Tomato Salad


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Cheery Cherry Tomato Salad with Basil

YOU KNOW WHAT you should do this week? Have people over for dinner. Once you get the laundry done and your house totally clean, just invite them over. Ha, ha, ha! Even though the laundry most certainly ISN’T done and your house is stubbornly refusing to clean itself, you should still have people over.

And if you do, serve them this cherry tomato salad. Even if they have little kids and here’s why:

3. It’s delicious this time of year, even to people under the age of five.

And if you don’t have people over for dinner, just eat the whole bowl yourselves. You won’t be sorry.

We served this cherry tomato salad to one of our first dinner guests in the new house…the guy who sold it to us. No pressure. He’s actually our neighbor now though, living on the other side of our woods where he owns 20 acres of amazing rolling hills. Ours aren’t shabby either, as you can see for yourself. Hooray for the mini-farm! #adreamcometrue

It was fun to have him over , even if it was a little embarrassing to welcome him to our new-and-still-pretty-empty place. Nothing decorated, walls still bare, nothing like it looked when he lived here but you know what? We have three little kids to entertain him, plus this cherry tomato salad. He seemed to enjoy both.

The whole thing reminded me of a great Erma Bombeck quote I once read. If she were still alive, Erma would be the most popular mommy blogger on the planet and this excerpt of her beautiful 1979 column written after she found out she had cancer is just a hint of her amazing voice. “If I had my life to live over again…I would have invited more friends over for dinner even if the carpet was stained or the sofa faded.”

Our sofa arrives next week. I’m sure it’ll be faded in no time. And we’ll still be serving this salad to anyone we can rope into an evening with the rascals.


foodlets rating: 2/3

Estelle who is 2 did not like it. Phoebe (4) and George (1) did.

note: I left the red onions in big slivers so anyone who’s anti-onion could easily just avoid them.


  • 2 pints cherry tomatoes (any color or variety) cut in half
  • 1/4 cup fresh basil, cut into thin strips
  • 3 tablespoons extra virgin olive oil
  • 1/8 red onion, sliced thinly
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Combine everything into a bowl, top with plastic wrap and let sit in a cool place for 1-4 hours before serving. End.


Discovered this blog last week, and am a fan! We are two foodies and an18-month old girl, and we dream of the day when we all sit down to eat the SAME homecooked–and possibly ethnic–dinner together, with no deli meat, chicken nuggets or fish sticks (all organic, but still…) on the table. Our daughter had severe GERD as an infant which resulted in texture aversions and other difficulties getting started on solids, though, and is still not on the charts for weight, so we’ve had to make some concessions to make sure she gets adequate calories and try to sneak in good fats wherever we can. I may try replacing the wheat germ in some of your recipes with flax seed meal. She’s OK with most fruits and veggies and baked goods, but is very picky about protein (meats, dairy, and eggs). She also seems resistant to trying mixed foods (casseroles, meat loaf, sandwiches), preferring to have a few different single ingredients on her tray instead. We lost a large part of the window for introducing new foods to the feeding disorder and are struggling to expand her diet now. If you or other readers have suggestions for getting toddlers to transition to composite foods, I would love to hear them.

She might just try this salad, though. We’ll try it later this week!

Hi, Amy! So great to hear from you. It’s never too late to introduce new foods to kids, even when they’re much older than yours so don’t worry. I’m not an expert, but I am a mom of three small kids (4, 2, 1) so here’s what I’d suggest.

Serve her the same sandwich stuff you guys are eating, but make hers deconstructed. Little cubes of chicken, or cheese, or whatever, instead of in between two pieces of bread. She’s so little that she won’t care about cute shapes yet but down the road you might consider using cookie cutters or even sandwich cutters a heart shaped sandwich is suddenly enticing to a 3-year-old! Ditto for hard boiled eggs that come in bunny and bear shapes here.

Great idea with the flax seed meal. You could add chia seeds to nearly any baked good as well. (I’d just add 1/4 cup without making any substitutions.)

My 2-year-old and 14-month-old aren’t very hot on protein either so again, don’t worry. Just KEEP GOING. Keep offering it to her, keep trying different presentation. What about beans? Lots of toddlers are great at plucking up beans and popping into their mouths. Or smoothies? You can even freeze smoothies into popsicles or “ice cream” that little guys sometimes really go for.

Most importantly, hang in there. You’ll keep experimenting, she’ll keep growing bigger and moving onto new phases (for better or worse) and along the way you’ll find a bunch of stuff that works. Good luck and report back! We want to hear how it’s going!

How to make this cucumber tomato salad ahead of time

If you want to make this salad ahead of time, I recommend doing everything EXCEPT the last step- mixing the onion mixture in with the other ingredients.

The onions can stay in the vinegar/olive oil mixture for a while- up to 3 or 4 days in the fridge. The oil may solidify in the fridge- just shake it up, run warm water over the container you have it in, or leave it at room temperature for a little while.

Just before serving, mix the cucumbers, tomato, and feta cheese with the pickled red onion mixture.

Why can&rsquot you mix it all up beforehand? Salt will draw the liquid out of the cucumbers and tomatoes, so the longer it sits in the dressing, the more watery it will be. For the most flavor and best texture, toss it together just before serving.

Tomato and Quinoa Salad Jars

Hello May! It's such a pleasure to finally have you back!

With all that crazy gorgeous weather we've been having, I must say, that over the last few days, I've been feeling like I'm living in some tropical island, and not the UK! Temperatures have been super hot, and everything outside just exploded with the colour, smell, and life in general!

So, naturally, outside dining and salads season is officially open, and today's recipe is just perfect for that!

If you never tried making your own salad jars, you are n for a treat! The idea for these came after seeing these Mediterranean Chickpea and Egg Salads on Half Baked Harvest few weeks back. As soon as I saw Tieghan's recipe, I knew I wanted to try it, and I'm keep seeing them popping up on Instagram, so I thought it's about time I try making my own!

Why to make a salad in a jar.

You may be asking this question. If you do, here's few good reasons:

-they are cheap and money saving (plus you will have the prettiest looking lunch in the office)

- salad jars are time saving, they are absolutely ideal for a meal prep, you can easily make them on Sunday, then store in the fridge and just grab a jar to take to work with you on a weekday

-they are healthy and really, really tasty! You know exactly what went into your salad, and it's so much better than any shop-bought equivalent!

-you can literally use any type of vegetables, fruit, seeds, pulses and proteins you like, they are perfect for using any leftovers too!

What I really liked about this recipe, was the fact that chickpeas are firstly marinated in the dressing, and then added with the rest of the ingredients. This quick process of soaking them in the dressing allows them to absorb all these delicious flavours, and prevents them from tasting too dry and bland. Way to go!

To assemble these tomato and quinoa salad jars, you just start layering the ingredients together. Start with cherry tomatoes, then add grated carrots and quinoa. Once you start adding chickpeas, the dressing will start running through, and will settle at the bottom of the jar.

Most of the recipes out there call for the dressing to be added first, as it will prevent the rest of the ingredients close to it to get soggy and unpleasant. But in this case, tomatoes and carrots are coping really well with being immersed in the marinate, and they will still remain their shape, taste and crunch in perfect tact.

Basically, first few layers should keep the rest of the ingredients from getting too soggy, and it's best to use the vegetables that cope well in vinegar (like tomatoes, carrots, cucumbers, radishes, onions, etc).

Middle layers are best, when they consist of the ingredients that shouldn't necessarily 'swim' in the dressing, but it's also not the end of the world if they will (like beans, chickpeas, lentils, etc). And finally, the top layers are a bit more delicate ingredients, like cheese, pasta, salad leaves, rocket, etc. You don't really need to follow these steps, and feel free to experiment with your own salad jars, the above are just 'recommended' by frequent users!

Here's the best part- when you ready to eat, you just tip the content of your jar to a bowl, stir it together, and EAT. These tomato and quinoa salad jars are really the most convenient and easiest ways to make a healthy and delicious lunch. They can be prepared in bigger batches, and just imagine how much time you can save, when all you need to do in the morning is just grab a jar out of the fridge and off you go!

I hope you will enjoy them as much as I did, and as always, let me know if you have any thoughts!

Recipe Notes and Tips

  • Use the freshest ingredients: This goes without saying but, a salad as simple as this relies on using ripe, fresh, high-quality ingredients! The same goes when making any tomato-heavy salad/salsa like Pico de Gallo.
  • You can omit the balsamic: For a more classic chopped Caprese salad, feel free to omit the balsamic and allow the simple ingredients to shine on their own.
  • Change the presentation: Don’t want this salad finely chopped? Feel free to use larger sliced tomato and mozzarella and ‘stack’ or layer the salad in a serving dish.
  • Toss the avocado in a little citrus: Tossing the diced avocado in a little lemon juice will help to prevent them from browning as quickly.
  • Using white balsamic: If you don’t want to discolor the salad, feel free to use a white balsamic instead. Though the flavor isn’t caramelized, so taste will differ.

A note about the cucumbers:

This recipe calls for scraping out the seeds of the cucumber and then slicing it to put it in the salad. You can see in the photos that the cucumber ends up being little moon-shaped slices. I like it this way. But if you’d prefer to just slice your cucumbers and add them to your salad, you can certainly do it that way too.

This is a good way to celebrate the delicious summer vegetable harvest. Enjoy!

Green Beans Tomato Feta Salad Recipe

This Italian green beans, cherry tomato and Feta salad is amazing! So healthy, colorful and full of flavor!

Look at this colorful salad! Red color in cherry tomatoes, green color in green beans, white color in Feta cheese crumbles &ndash what a feast for your eyes and your stomach! This mouthwatering deliciousness is dressed with a homemade dressing of extra-virgin olive oil and balsamic vinegar, adding a touch of perfection to this colorful freshness!

This green beans, tomato and Feta salad uses just 5 simple ingredients, and you can guess the first 3 just by the name of the salad :) The ingredients are: (1) green beans, (2) cherry tomatoes, (3) Feta cheese, (4) extra-virgin olive oil and (5) balsamic vinegar. Plus salt and pepper to taste :) Simple everyday ingredients, amazing flavor and this salad is good for you too!

Like the color combo of red, green and white? Check out more salad recipes with these colors: tomato Mozzarella basil salad and strawberry kiwi banana fruit salad :)

Making this Italian green bean salad is really easy. First you need to cook green beans using a method of your choice (the easiest way is to just microwave them for 5 minutes, or if you own an Instant Pot, it&rsquos great for steaming green beans too). Check out my cooking instructions for microwave green beans or Instant Pot green beans.

Once the green beans are cooked, just mixed them with cherry tomato halves and Feta cheese crumbles, then dress with extra-virgin olive oil and balsamic vinegar and add salt and pepper to taste. Delicious!

Another awesome thing about this green bean salad is that it can be made a day or two ahead. The reason why I use cherry tomatoes instead of regular tomatoes in many of my salad recipes is that cherry tomatoes stay fresh longer. Regular tomatoes get mushy pretty quickly, while cherry tomatoes remain tasty even when they are cut in half and refrigerated. I love opening the refrigerator and having this salad waiting for me! So if the recipe portion is too big for you, don&rsquot hesitate to make it all as this salad makes great leftovers!

If you like green beans, tomato and feta salad, you will also love these easy recipes:

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Elizabeth Heiskell created this fun recipe that proves you can even use your cherry tomatoes at dessert.

Tomatoes just might take the crown as king of fresh summer produce (sorry, okra!). Though big, juicy heirloom tomatoes get all the attention when it comes to your favorite tomato pie recipe, this summer we’re picking up new recipes using cherry tomatoes as well. Since they’re delicious raw, roasted, or sautéed, these tiny, colorful tomatoes are the ideal complement to any dish. Toss them on a salad, make a pasta sauce with them, stack them on a skewer with other veggies and grill them, you can even pickle them! These cherry tomato recipes prove how versatile these little guys are in the kitchen. If you don’t want to spend precious summer minutes sweating by the stovetop, try some of our favorite no-cook recipes with cherry tomatoes. Snack on Marinated Feta With Cherry Tomatoes with a glass of your favorite summer wine or throw together our Heirloom Tomato Salad with Herbs to go with any main dish you’ve got on the grill. Fresh cherry tomato sides like our Best-Ever Succotash and Street Corn Salad showcase the best the summer farmers’ market has to offer. Cherry tomatoes might be small, but they bring major flavor in hearty suppers like our Fusilli Pasta with Spinach, Tomato, and Bacon, Pork Chops with Tomato-Bacon Gravy, and Whole-Grain Panzanella. Bookmark this list of cherry tomato recipes for each time you arrive home from the farmers’ market this summer.