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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Recipe Summary

prep:
10 mins
additional:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Note:

Since the sizes of heirloom tomatoes can vary, you may need to cut the bigger ones into 6 and the smaller ones into halves.

Nutrition Facts

164 calories; protein 1.8g; carbohydrates 8.3g; fat 14.4g; sodium 110.4mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2011
You had me at "tomato" and "rosemary". I made this as written and will make often as it is easy to prepare. I may cut back on the oil next time to make it lower still in fat than it already is. Thank you for this! Read More
(32)

Most helpful critical review

Rating: 3 stars
08/05/2017
The color and texture was a home run, but the flavor fell short and was "one dimensional" for a mild way to criticize without completely bashing the recipe. I will make it again, but add some red onion and maybe a little cucumber to add a little more zing to it. Read More
(2)
44 Ratings
  • 5 star values: 33
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/12/2011
You had me at "tomato" and "rosemary". I made this as written and will make often as it is easy to prepare. I may cut back on the oil next time to make it lower still in fat than it already is. Thank you for this! Read More
(32)
Rating: 5 stars
08/01/2012
This one gets the gold star award and that’s a hard rating to come by. It means my husband has been "WOWED!” He can eat the entire bowl like it was candy and then ask for more. I’m surprised because he doesn’t like rosemary, yet it seems to compliment this dish very well. I used the following Heirloom varieties: Cherokee Purple, Amana Orange, and Tigerella. Thank You aimeej.B for sharing such a wonderful recipe! Read More
(23)
Rating: 5 stars
08/02/2012
We had this tonight with a grilled pork tenderloin. As I didn't have any heirloom tomatoes I made it with red and yellow tomatoes on the vine which I had on hand. When I made the dressing I feared it might be to oily. But to my surprise it wasn't. We usually use onions in a tomato salad. So I was wandering what's comingout without onions. The result was great. It's a great salad on a hot day together with some grilled meat. Read More
(23)
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Rating: 5 stars
11/14/2011
Easy & very good. I tried adding a little balsamic & it was really good also. Read More
(16)
Rating: 5 stars
05/03/2012
This is wonderful! I used a 1:1 ratio of oil to vinegar to cut down the amount of fat and adjust for the amount of tomatoes I used. I also omitted the oregano because we do not care for it. Will make this beautifully colored salad again! Read More
(12)
Rating: 5 stars
08/05/2012
Deeeelicious!! Did everything as written, however, because we are such Rosemary "freaks" added another two sprigs. They were the first bowl cleared at the dinner table! Thank you for a simple, lovely recipe! Look forward to trying them on the grill! Read More
(7)
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Rating: 5 stars
02/05/2012
quite easy and tasty. A good side to sandwiches. Read More
(6)
Rating: 5 stars
08/06/2012
Absolutely delicious! Served cold and topped with crumbled feta cheese. Loved it so much I made it again the next day. Can't wait to have it for lunch with cottage cheese! Read More
(4)
Rating: 4 stars
09/09/2014
Very tasty! I will use less olive oil to cut the calories when I make it again. Also I made a couple of other tomato salad recipes this summer and learned that the letting the salad sit for a couple of hours allows the tomatoes to marinate in the sauce and absorb the flavors. We served this when we had friends over for dinner and our guests went back for seconds. Very tasty! Read More
(3)
Rating: 3 stars
08/05/2017
The color and texture was a home run, but the flavor fell short and was "one dimensional" for a mild way to criticize without completely bashing the recipe. I will make it again, but add some red onion and maybe a little cucumber to add a little more zing to it. Read More
(2)
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