Herbed Roasted and Raw Tomato Salsa with Olives

This salsa combines the best layering of tomato flavors – some are roasted, some uncooked, so it has freshness and depth together.

Makes 2 ½ cups

  • 1 cup red cherry tomatoes
  • 1 cup yellow cherry (or teardrop) tomatoes
  • 5 plum tomatoes, roasted and roughly chopped
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • ¼ cup chopped Nicoise olives
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced fresh thyme leaves (optional)
  • 1/2 teaspoon Kosher salt, or to taste
  • Freshly ground pepper to taste


  1. Roughly chop the red and yellow cherry tomatoes and place them in a medium sized bowl.
  2. Add the chopped roasted tomatoes, olive oil, olives, shallot, basil, thyme if using, and salt and pepper.
  3. Toss gently to combine.


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