Heirloom Tomato Salad with Rosemary recipe

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Ingredients

¼ cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
⅛ teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered

Nutrition Info

163.9 calories
carbohydrate: 8.3 g
cholesterol: : -
fat: 14.4 g
fiber: 2.6 g
protein: 1.8 g
saturatedFat: 2 g
servingSize: -
sodium: 110.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

Recipe Yield

4 servings

Recipe Note

During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.

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