Good tip, thanks! I don’t recall trying that exact variety. I have had luck with Campari brand tomatoes out-of-season though. Alas, I wasn’t in a store that carried them.
Yeah, Campari, kumatoes (which seem to be smaller than I remember) for the bigger varieties.
Flavor bombs, honey bombs for the smaller ones. They’re a great snack (I usually have a bowl of them on the kitchen window sill and grab a few) but unfortunately they’re also $$$ 
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@tomatotomato Check Market Basket for the Flavor Bombs or Honey Bombs. They really ARE good!
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The very best cherry tomatoes are Hiiros (on the vine) at Costco. Good to buy when Early Girl Dry Farmed are not available.
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I’ll need to recheck what (disappointing) type I’ve gotten at Costco - mine looked great but were relatively dryer and lacked flavor. Best for me are from my grocery - Red Sun Farms Sweetpops grown in Canada and imported to MN.
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Hiiros aren’t always in stock and are about $1 more than their other cherry tomatoes, about $8 package.
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Costco is too far for me, and I don’t have a membership.
But Backyard Farms cherry tomatoes (from Maine) are amazingly great!
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The usual salad and protein for dinner.
Pan fried mahi mahi, romaine, pickled vegetables, tomato and Parm Regg. Lemon/anchovy dressing. What can I say, I’m a creature of habit.
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The salad portion of this “Italian Grinder Sandwich” recipe uses pickled chopped banana pepper rings, which add a lot of flavor. The amount of dressing for shredded/chopped lettuce “salad” makes a very saucy sandwich topping – I just keep adding lettuce until it’s got the balance I prefer. I double the oregano to 1 tsp.
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Dang that sammich looks good!! I’ve saved the recipe to my sidebar 
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First peach and tomato salad of the year, here with my own home grown black cherry toms as well as local peaches and spinach. Pistachios and black olives in there as well
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This is Wfd but made more sense here. After a very dumpling and noodly lunch out, dinner was this trio along with yesterday’s made focaccia and a bowl of cherries. Romaine mixed with corn, bean, and pepper salad leftover. Cuke, avo, and scallion with sesame seeds. And snap pea, date, parm and lemon. A riff on lingua’s celery salad.
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A watermelon, tomato, feta, cucumber, onion and spinach salad tonight, at a local trattoria. I ate all the watermelon and tomatoes and left most of the rest. 
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I made them as individual knife-and-fork hoagies tonight, open-faced on halves of brioche hot dog buns. Great with the salad piled on top.
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Just your basic, no-mayo, summer slaw: cabbage, carrots, and scallions in a standard 3:1 vinaigrette.
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A variety of dry season packets you doctor up. New items to try out with salads (for starters). Green goddess was very tasty.
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Chopped gem lettuce, half an avocado, English cuke, flavor & honey bomb tomatoes in a creamy herb dressing (garlic, shallots, lemon juice, WWV, grapeseed oil, mustard, mayo, sour cream, dill, parsley).
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One of my favourite summer salads, tomatoes/red onion/fresh basil and cucumber with EVOO and red wine vinegar. I add stuff afterwards as I like to marinate it for at least a couple hours and even a couple of days (if it lasts that long)
Tonight was romaine and feta with homemade roasted garlic crostini.
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