Heirloom Tomato Salad with Rosemary Recipe - Allrecipes.com
Heirloom Tomato Salad with Rosemary Recipe
  • READY IN 20 mins

Heirloom Tomato Salad with Rosemary

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 20 mins

Footnotes

  • 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.
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Reviews More Reviews

Oct 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!

 
Aug 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.

 
Aug 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!

 
Nov 14, 2011

Easy & very good. I tried adding a little balsamic & it was really good also.

 
May 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!

 
Feb 05, 2012

quite easy and tasty. A good side to sandwiches.

 
Aug 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!

 
Aug 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!

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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