Description
Heirloom tomato salad made simple—get 5 colorful, bold-flavored recipes for your summer plate. Fresh, fast, and full of flavor.
Ingredients
- 2 pounds ripe heirloom tomatoes, various colors and shapes”,
- 1 pint cherry tomatoes (preferably Sun Golds), halved”,
- 1/2 red onion, thinly sliced”,
- 1/4 cup fresh basil leaves, torn”,
- 2 tablespoons fresh mint leaves, chopped”,
- 1 tablespoon fresh oregano leaves (or 1/2 tsp dried oregano)”,
- 2 tablespoons extra virgin olive oil”,
- 1 tablespoon white balsamic vinegar”,
- 1/2 teaspoon sea salt”,
- 1/4 teaspoon freshly ground black pepper
Instructions
Slice heirloom and cherry tomatoes into bite-sized pieces.
Thinly slice red onion (soak in cold water for milder flavor).
Whisk olive oil, white balsamic vinegar, salt, and pepper in a bowl.
Add tomatoes, onion, and herbs to the bowl; gently toss.
Let marinate for 10–20 minutes at room temp.
Toss again, adjust seasoning, and serve fresh.
Notes
Use a mix of heirloom tomato types for best color and taste.
Sub white balsamic with apple cider vinegar if needed.
Fresh oregano can be swapped with dried.
Best served fresh; refrigerate leftovers for up to 1 day.
Serve with bread or cheese to make it a meal.
- Prep Time: PT10M
- Cook Time: PT0M
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups or 1 bowl
- Calories: 140 calories
- Sugar: 6 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg