Cherry Tomato Pico de Gallo
This cherry tomato pico de gallo is one of those “use what you have” recipes that somehow always turns out amazing. With just 10 minutes of prep and zero cooking, you’ve got a bright, crunchy, flavorful salsa that instantly upgrades any meal—from tacos to toast.
Cherry Tomato Pico de Gallo
I usually make this when I’ve got extra cherry tomatoes on the counter and dinner needs a quick, healthy side. It’s a great little recipe to keep in your back pocket, especially if you love colorful, bold flavors and don’t want to overthink things in the kitchen.
If you’re into fast and flavorful dishes, try my watermelon salsa or 4-ingredient guacamole.
Why It’s Yummy
- Fresh + colorful – Cherry tomatoes give this salsa a naturally sweet pop.
- Bright & tangy – Lime juice and herbs wake up the flavor.
- Quick & easy – No cooking, just chopping and mixing.
- Customizable – Spice it up or tone it down, your call.
- So versatile – Great as a dip, topping, or side!
Ingredients
- Cherry tomatoes – I love the sweetness of cherry tomatoes. Halved or quartered depending on size. Regular tomatoes are fine too!
- Red onion – Adds crunch and bite. Dice it small so it blends nicely.
- Jalapeño – For that kick! I remove the seeds to keep it mild.
- Red serrano peppers – Spicier than jalapeño and adds a pretty pop of color.
- Cilantro – Fresh and citrusy. I use a big handful.
- Lime juice – Brightens everything and brings the ingredients together.
- Salt + black pepper – Adjust to your taste!
How to Make Cherry Tomato Pico de Gallo
- Chop everything: Slice the cherry tomatoes in half. Dice the onion, jalapeño, serrano, and chop the cilantro.
- Mix it up: Combine all the ingredients in a medium bowl. Add lime juice, salt, and pepper.
- Chill and serve: Give it a quick stir, then let it sit for 10–15 minutes so the flavors can blend. Serve fresh!
Tips & Variations
- Use ripe tomatoes – The juicier and sweeter, the better.
- Chill before serving – Helps mellow the onion and blend the flavors.
- Make it spicier – Leave in some pepper seeds or add extra serrano.
- Tone it down – Skip serrano altogether for a mild version.
- Try white or green onions – If you prefer a milder onion flavor.
- Add avocado – A creamy addition just before serving.
- Use lemon juice in a pinch – Works fine if you’re out of limes.
- Chop finely – Especially the onions and peppers for even bites.
- Make it chunky or smooth – Dice as you like or pulse in a blender.
What To Serve With Cherry Tomato Pico de Gallo
I love spooning this fresh pico on just about everything. A few favorites:
- Tortilla chips – A classic party snack
- Tacos – Beef, fish, veggie—this works with all
- Burrito bowls – Adds freshness and crunch
- Avocado toast – A juicy, spicy upgrade
- Tofu scramble
Storing Leftovers
To Store: Keep in the fridge in an airtight container for 1–2 days.
More Vegan Recipes
- Easy Vegan Meals for Beginners (No Weird Ingredients)
- Easy Sweet Potato Black Bean Tacos With Avocado Crema
- Vegan Bolognese
- Broccoli Stir Fry
🌟 Did you LIKE this ARTICLE?
Leave a comment below! We can’t wait to hear what you think!
Cherry Tomato Pico de Gallo
Ingredients
- 2 cups cherry tomatoes, cut in half
- ¾ cup red onion, diced
- 1 medium jalapeno, seeds and memrbaine removed, diced
- ¼ cup red serrano peppers, seeds and membrane removed, diced
- ¾ cup cilantro, chopped
- 2 tablespoon lime juice
- salt + black pepper to taste
Instructions
- Mix all the ingredients in a bowl, let chill and serve!
FAQs
Yes! Just chop them a bit smaller—they work perfectly.
With jalapeño and serrano, it has medium heat. Adjust the amount for your spice preference.
Nope! You can skip it or replace with fresh parsley.
It’s best eaten fresh but will last up to 2 days in the fridge.
