Salads
This sweet tomatoes and wonton salad transforms simple ingredients into a harmonious dish where caramelized tomato bites meet crispy wonton pieces and fresh greens. The secret lies in balancing sweetness from honey or agave with tangy vinegar, creating a dressing that clings perfectly to every component.
I developed this recipe after realizing how versatile wonton wrappers could be beyond traditional dumplings.
The salad begins with wonton wrappers cut into squares and fried until golden—this step is foolproof if you work in batches to avoid overcrowding the pan. Meanwhile, cherry tomatoes are roasted until blistered and sweet, their natural sugars concentrated by the heat.
Fresh herbs like cilantro and mint add brightness, while sesame seeds contribute nutty crunch.
What makes this dish special is the textural contrast: tender tomatoes, crispy wontons, and cool greens all come together in one bite. The dressing—made with honey, rice vinegar, and a touch of chili—ties everything together without overpowering.
This salad shines as a light lunch or refreshing side, perfect for summer gatherings or weeknight dinners.
For best results, let the salad sit for 10 minutes after tossing to allow flavors to meld. Garnish with extra herbs or sesame seeds just before serving to maintain that restaurant-quality presentation. The balance of sweet, savory, and crunchy elements ensures every forkful is satisfying and cohesive.
Ingredients for sweet tomatoes wonton salad
Transforming humble ingredients into a restaurant-worthy salad—crispy wontons meet caramelized tomatoes and fresh herbs.
| Ingredient | Amount | Notes |
|---|---|---|
| Wonton Wrappers 🥟 | 12 whole | Square-shaped, standard size |
| Cherry Tomatoes 🍅 | 1 ½ lb | Vine-ripened, halved lengthwise |
| Fresh Cilantro 🌿 | ½ cup | Stems removed, chopped finely |
| Fresh Mint Leaves 🌿 | ¼ cup | Torn into small pieces |
| Sesame Seeds 🌱 | 2 tbsp | Toasted lightly for aroma |
| Baby Spinach 🥬 | 4 cups | Baby variety preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light variety for frying |
| Honey 🍯 | 3 tbsp | Local honey preferred |
| Rice Vinegar 🍶 | 2 tbsp | Seasoned variety recommended |
| Red Chili Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | ½ cup | For frying wontons |
The wonton wrappers are the foundation—opt for King Noodle brand for consistent quality, available at most Asian markets or the international aisle. Look for wrappers with minimal cracks, as these fry more evenly. Whole Foods or Trader Joe's carry them in the frozen section, but check the expiration date; they should be used within 3 months of purchase. For the tomatoes, Heirloom varieties develop deeper flavor when roasted, but any vine-ripened cherry tomatoes work. Avoid those with soft spots, as they won't caramelize properly. The spinach should be fresh and vibrant—wilting indicates it's past its prime.
No wonton wrappers? Rice paper wrappers can be a substitute, though they'll have a different texture. For the dressing, swap honey for agave nectar if preferred, though honey adds a subtle floral note. If you lack fresh herbs, dried cilantro or mint at one-third the amount will work, though the flavor will be less bright. The chili flakes can be omitted entirely for a milder salad, or increased to 1 teaspoon for extra heat. For the frying oil, avocado oil has a higher smoke point than olive oil, making it ideal for crisping the wontons without burning.
Store the wonton wrappers in their original packaging in the freezer for up to 6 months—this preserves their texture. Fresh herbs like cilantro and mint should be wrapped in damp paper towels and stored in a sealed container in the fridge for 5 days maximum. The dressing keeps for 1 week in the refrigerator, though the texture may slightly separate; simply whisk before using. For best results, assemble the salad just before serving to maintain crispness in the wontons and freshness in the greens. Leftover dressing can be frozen for 3 months in an ice cube tray for portion control.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this when I’m too tired to boil water. Halve those cherry tomatoes, toss them with a splash of honey and lime, then let the wonton wrappers soak up the juices like little flavor sponges. Five minutes, zero effort, and it still tastes like you slaved over it.
- Sweet-Savory Balance: That honey-lime dressing? It’s the star. The tomatoes get sticky-sweet while the cilantro and mint cut through with bright, herby crunch—like a summer breeze in your mouth. Honestly, I’ll take this over any sad, dry salad.
- Lunchbox Hero: Between us, this is my secret weapon for packed lunches. The wontons hold up better than lettuce, and the sesame seeds add a nice crunch even after a day in the fridge. My kid’s been bringing leftovers back unopened because it’s just that good.
- Budget Crunch-Saver: Wonton wrappers and cherry tomatoes stretch this salad into a full meal without breaking the bank. I make a big batch on Sundays, and it lasts me all week—perfect for when I’m trying to feed the family without buying groceries I’ll forget.
Step-by-step instructions for sweet tomatoes and wonton salad
Transform simple ingredients into a vibrant dish with caramelized tomatoes and crispy wonton pieces.
Prepare the Caramelized Cherry Tomatoes
Preheat your oven to 400°F. Halve the 1.5 lb cherry tomatoes lengthwise, removing any stems. Arrange them cut-side up on a parchment-lined baking sheet, leaving ½-inch space between each tomato. Drizzle lightly with 1 tablespoon of the extra-virgin olive oil and sprinkle with ½ teaspoon of the salt.
Roast for 15-18 minutes until the edges begin to caramelize and wrinkle slightly. The tomatoes should soften but still hold their shape. Watch closely after 12 minutes—they'll char quickly once they reach this stage. Remove from the oven and let cool for 10 minutes before handling.
Create the Sweet and Tangy Dressing
In a small bowl, whisk together the remaining 0.4 cup extra-virgin olive oil, 3 tbsp honey, 2 tbsp rice vinegar, 0.5 tsp red chili flakes, 0.25 tsp black pepper, and the remaining ½ teaspoon salt. The dressing should be smooth and glossy, with a vibrant red hue from the chili flakes.
Taste and adjust the balance—you want sweetness from the honey to contrast with the tangy vinegar and subtle heat from the chili. If the dressing seems too thick, add 1 teaspoon water to loosen it. Set aside while you prepare the remaining components.
Fry the Wonton Wrappers for Crunchy Texture
Heat 0.5 cup vegetable oil in a medium skillet over medium-high heat until it shimmers. Working in batches of 4-5 wonton wrappers at a time, carefully add the 12 whole wonton wrappers to the oil. Fry for 30-45 seconds per side until they turn golden brown and crisp.
Use tongs to transfer the fried wontons to a paper towel-lined plate, pressing gently to absorb excess oil. The wontons should be crisp enough to hold their shape when stacked. If any pieces lose their structure, fry them again briefly until set. Let them cool completely before assembling the salad.
Assemble the Sweet Tomatoes and Wonton Salad
In a large bowl, combine the 4 cups baby spinach, 0.5 cup chopped fresh cilantro, and 0.25 cup torn fresh mint leaves. Gently toss with 1 tablespoon of the prepared dressing to lightly coat the greens. Add the cooled caramelized tomatoes and toss again, being careful not to break the tomatoes.
Break the crispy wonton wrappers into ½-inch pieces and sprinkle them over the salad. Drizzle the remaining dressing evenly over the top and toss gently to combine. Finish with the 2 tbsp toasted sesame seeds, pressing them lightly into the salad so they adhere.
Serve Immediately for Best Texture
Divide the salad among 4 serving plates, ensuring each portion has an even distribution of crispy wonton pieces, caramelized tomatoes, and fresh greens. The wontons should provide a satisfying crunch that contrasts beautifully with the tender tomatoes and fresh herbs.
Serve immediately while the wontons are still crisp. The salad holds well for 2 hours at room temperature, but the wontons will soften over time. For an extra touch, garnish each serving with a sprinkle of additional sesame seeds and a pinch of red chili flakes.
Pro Tips For Making Sweet Tomatoes Wonton Salad
- Blanch Tomatoes First: Drop cherry tomatoes into boiling water for 10 seconds before halving—this softens them just enough to release sweetness without turning mushy. I used to skip this and ended up with a salad that tasted more like a watery tomato soup.
- Toast Sesame Seeds: Dry-toast sesame seeds in a small pan over medium heat for 30 seconds until golden, not brown. Freshly toasted seeds add nutty depth, and skipping this step means you’re just sprinkling bland crunch on top.
- Keep Wonton Wrappers Cold: Wet your fingers and dip wonton wrappers into ice water for 10 seconds before cutting—this prevents them from sticking and makes the strips crispier. I learned this after wrestling with a gluey mess of overlapping wrappers.
- Balance Mint and Cilantro: Use twice as much cilantro as mint (roughly 2 tbsp chopped cilantro to 1 tbsp mint)—mint dominates fast, and you’ll regret it if the salad tastes like a mojito. Taste as you go; adjust with lemon juice if needed.
Regional styles of this recipe
Asian-Inspired Fusion
This salad draws inspiration from Chinese-American fusion cuisine, where wontons traditionally appear in soups or dumplings. I adapted the concept by transforming wonton wrappers into crispy, bite-sized pieces that add texture similar to fried wonton chips.
The sweet tomato dressing echoes flavors found in Chinese sweet-and-sour sauces, while the fresh herbs provide a Thai-inspired brightness. For extra authenticity, I recommend adding 1 tbsp soy sauce to the dressing—it deepens the umami profile without overpowering the sweetness. 🌶️
Southern US Twist
In the American South, crispy fried elements are often paired with sweet, tangy dressings—think of fried green tomatoes or pimento cheese. Here, the wonton pieces replace the fried tomatoes while maintaining that satisfying crunch.
I’ve tested this variation with peanut butter (1 tbsp) added to the dressing, which gives it a Southern-style richness that pairs beautifully with the roasted tomatoes. The addition of crumbled feta cheese (¼ cup) on top also nods to Southern comfort food traditions.
Mediterranean Adaptation
For a Mediterranean-inspired version, swap the wontons for crispy phyllo triangles (made by cutting phyllo dough into squares and frying until golden). The roasted tomatoes already fit perfectly into this style, and the dressing can be adjusted by adding 1 tsp dried oregano and 1 minced garlic clove.
Garnish with kalamata olives (¼ cup, sliced) and crumbled feta (¼ cup) to elevate the dish with classic Mediterranean flavors. The sesame seeds can be omitted in this version.
Japanese-Inspired Version
To give this salad a Japanese twist, replace the honey with mirin (2 tbsp) and add 1 tsp grated fresh ginger to the dressing. Swap the cilantro and mint for shiso leaves (¼ cup, finely chopped), which add a unique anise-like flavor.
For the wontons, use shredded nori sheets (2 sheets, lightly toasted) instead of sesame seeds for garnish. This version pairs beautifully with sushi rice on the side for a complete Japanese-inspired meal. 🍱
Spicy Southwest Style
For a Southwest-inspired take, add 1 tbsp lime juice and 1 tsp ground cumin to the dressing. Replace the mint with chopped cilantro (1 cup) and add diced avocado (1 medium, cubed) to the salad.
Top with crumbled cotija cheese (¼ cup) and a sprinkle of tajín seasoning (½ tsp) for a smoky, tangy kick. The wonton pieces add a satisfying crunch that complements the creamy avocado and spicy elements perfectly.
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
The crispy wonton pieces lose their crunch if made too far in advance, so assemble the salad no more than 2 hours before serving. Store the dressing separately and toss it in just before eating. Prep the roasted tomatoes and fry the wontons up to 1 day ahead, then refrigerate them separately until ready to assemble.
What if I don't have wonton wrappers?
Use rice paper wrappers as a substitute—they fry up crispy but will be slightly thinner. For a different texture, try phyllo dough squares (cut into 2-inch pieces) or even panko breadcrumbs mixed with a beaten egg and fried into clusters. The key is achieving that satisfying crunch!
How can I make the dressing sweeter or tangier?
For extra sweetness, add 1 teaspoon maple syrup or ½ teaspoon vanilla extract to the dressing. For more tang, increase the rice vinegar to 3 tablespoons or add ½ teaspoon lemon juice. Always taste as you go—balance is key! The dressing should complement, not overpower, the other flavors.
Can I use regular tomatoes instead of cherry tomatoes?
Yes, but you'll need to adjust the roasting time. Halve 3 medium tomatoes (about 1 lb total) and roast them for 20-25 minutes until caramelized. The larger surface area means they'll take longer to concentrate their sweetness. For best results, choose firm, vine-ripened tomatoes.
What's the best way to store leftovers?
Store the salad components separately in airtight containers. Keep the greens and herbs in one container, the roasted tomatoes in another, and the crispy wontons in a third. Refrigerate for up to 3 days. When ready to serve, reassemble with fresh dressing and a sprinkle of toasted sesame seeds for that restaurant-quality finish.