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 rocket leaves. A 10-minute recipe you’ll be making over and over again!
Why You’ll Love This Tomberry Tomato Salad
Throw everything into a mixing bowl. Pour in the dressing and serve in 10 minutes. Need I say more?
Apart from the fact that these new kids on the block are a game changer, we have fallen completely in love with Tomberries. They are the world’s smallest tomatoes. Sweet and juicy, they simply pop in your mouth.
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.
What is a Tomberry Tomato?
Tomberry is the trademarked name for a super small cultivar of tomato. It was developed by a company called Eminent Seeds in the Netherlands. They are called pearl tomatoes and are only about 0.5 to 1 cm in diameter and weigh in at about 1 to 2 grams each.
They do taste like regular tomatoes and are just as sweet and juicy. What everyone loves about a Tomberry is its size. No cutting required when preparing them for recipes.
They are just as vibrant in colour as a regular tomato. They are great for using as a garnish, topping for very small hors d’oeuvres or, in our case, for salads.
When I first saw these at the markets, I was instantly drawn to them. I bought a couple of punnets, and they didn’t even make it home as we devoured them in the car.
When I first served them up at a dinner party with some friends, everyone was fascinated by them and thoroughly enjoyed them. Try popping a few of these in your mouth at one go. Really fun and delicious.
Where to Buy Tomberry Tomatoes?
As mentioned above, I found the Tomberry tomatoes at the food market. Out of 6 grocers at the market, only one sold them, and needless to say, that particular store was making a killing. They were piled up so high as they were flying out the door.
A week later, I found it at our go-to grocer, Signorelli Balwyn, and I was thrilled. No, I didn’t have to go hunting them down. They had plenty in stock too. Having experimented with the first batch with my guinea pig friends, I knew I had a salad in the making.
I have no doubt they will start to make it into mainstream supermarkets soon. Not sure I can look at tomatoes the same way again. The Tomberry is the way to go!
Flavour/Texture: Sweet, juicy, tart, crunchy and peppery. All these flavours and textures mix so well together, creating mouthfuls of joy! The Tomberries 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!
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.
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 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!
Olive oil: Use good olive oil to make this salad dressing. Nothing too intense that will mute the flavours of the other components.
Red wine vinegar: Essential vinaigrette ingredient. You can use apple cider vinegar or sherry vinegar if you prefer.
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.
Salt and pepper: To taste
How to Make the Salad
Wash and pat dry the Tomberry tomatoes and rocket leaves.
Deseed the pomegranate.
Pick the leaves or cut off from the stem the micro herbs to yield 2 tbsp.
How to Make the Dressing
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.
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.
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.
Great Mains for This Salad
Instant Pot ribs: Brushed with your favourited sweet & smoky BBQ sauce, these tender & juicy BBQ ribs in Instant Pot are finger-licking delicious. Great beginner recipe that’s perfect for weeknight dinners or your next BBQ party. To make this meal even better, make this Tomberry tomato salad which requires no cooking.
Spinach stuffed salmon: Spinach, cream cheese, feta, and mozzarella stuffing. Easy to make and great for family, friends, or entertaining! To help cut through the big flavours of the salmon, this Tomberry tomato salad is refreshing and delicious.
Blackened chicken: This recipe is an easy spicy Cajun dish that is amazingly versatile. Cajun seasoning is used as Blackened Spice to sear the chicken, which is baked to finish. Then serve it up alongside a sweet yet tangy Tomberry tomato salad for the perfect all rounded meal.
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.
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.
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.
Don’t let the 10-minute recipe time fool you into thinking this is nothing but a boring looking tomato salad. These Tomberry pearl tomatoes are simply gorgeous and, when paired with the right ingredients, are fantastic to look at. The world’s smallest tomato is going to make you the star at dinner!
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Tomberry Salad with Pomegranate
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- Wash and pat dry the Tomberry tomatoes and rocket leaves (arugula).
- De-seed the pomegranate.
- Pick the leaves or cut off from the stem the micro herbs to yield 2 tbsp.
- Mix all the ingredients together and shake or whisk until well combined.
- 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.
- 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.
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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