READY IN 20 mins

Heirloom Tomato Salad with Rosemary

Read Reviews (13)

"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." — aimeej.B

Directions

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.

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!

—Lilcat

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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.

—Gourmet43

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14 Ratings

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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!

—DIZ♥

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Nov 14, 2011

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

—Lakelady

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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!

—MrsFisher0729

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Feb 05, 2012

quite easy and tasty. A good side to sandwiches.

—outdoorwonder

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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!

—angelstray61

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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!

—chickscook

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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.

Nutritional Information

Heirloom Tomato Salad with Rosemary

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 164
Calories from Fat: 130

% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 110mg 4 %
** Potassium 490mg 14 %
Total Carbohydrates 8.3g 3 %
Dietary Fiber 2.6g 10 %
Protein 1.8g 4 %
** Sugars 5.4g
** Vitamin A 34 %
** Vitamin C 44 %
** Calcium 3 %
** Iron 7 %
** Thiamin 12 %
** Niacin 11 %
** Vitamin B6 10 %
** Magnesium 8 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.