There’s nothing quite like tomato season. Farm stands and farmers markets are overflowing with nearly every variety you can image, everyone that so patiently waited for the tomato plants they planted in the spring to bear fruit can finally reap what they sowed, and if you’re a New Jersey native like me, you’re spending at least half your day explaining that the best tomatoes do in fact come from New Jersey. Whether you have a tomato plant you’re trying to keep up with or just can’t pass up a pint at the store, this salad is the perfect way to use up that plethora of peak-season cherry tomatoes.

This cherry tomato salad is simple, made in just one bowl, and puts the sweetness and flavor of peak-season tomatoes at the forefront. The dressing is flavorful on its own, yet isn’t overpowering and instead makes the tomatoes shine. With red onion, fresh basil and plump little pearls of mozzarella, the salad is filling enough to have on its own as a light lunch (pro tip: adding a few handfuls of arugula makes it even better), but also makes the perfect side to any protein you choose.

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Cherry Tomato Salad

Serves 2 to 4

1 large clove garlic

1 tablespoon plus 1 1/2 teaspoons red wine vinegar, plus more as needed

1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil

1 teaspoon honey

1 teaspoon freshly squeezed lemon juice (1/4 medium lemon)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pint cherry or grape tomatoes (10 to 12 ounces), halved

4 ounces fresh mozzarella cheese pearls, drained (about 3/4 cup)

1/4 cup finely diced red onion

1/2 packed cup fresh basil leaves, finely chopped, plus more for garnish

1. Finely grate one large garlic clove into a large bowl. Whisk in 1 tablespoon plus 1 1/2 teaspoons red wine vinegar, 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.

2. Add one pint halved cherry tomatoes, 4 ounces drained fresh mozzarella cheese pearls, and 1/4 cup finely diced red onion. Gently toss until combined and some of the tomato juices have begun to release into the dressing. Taste and season with more kosher salt, black pepper, and up to 1 1/2 teaspoons more red wine vinegar as needed.

3. Add 1/2 cup finely chopped fresh basil leaves and toss until just evenly distributed. Garnish with more chopped basil leaves.

(Kayla Hoang is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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