For a cool summer salad, adding rosemary and heirloom tomatoes is a fantastic idea. Cook the fresh tomatoes on the grill for a unique touch, then serve them warm as a side dish.
| Prep Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 sprig fresh rosemary, leaves removed and finely chopped
- ⅛ teaspoon dried oregano
- 3 large heirloom tomatoes, quartered
- 3 small heirloom tomatoes, quartered
- kosher salt and ground black pepper to taste
Instructions
- Whisk olive oil, vinegar, rosemary, and oregano together in a large bowl. Add 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.
- During the summertime, farmers’ markets have a great selection of heirloom tomatoes for a reasonable price.
- Since heirloom tomatoes can vary in size, you may need to cut the bigger ones into six wedges and the smaller ones in half.
Reviews
Healthy Salad Recipe.Thanks BY Fahmida
This is delicious!! Great tomato salad and this is from someone who doesn’t always like tomatoes!!!
Scrumptious!
Yummy way to enjoy garden fresh tomatoes and rosemary! SO GOOD
A really good salad that can be used as a topper for many things. The second time I made it and added chopped yellow pepper and onion. Both ways are great.
I had to add 1 tbls white balsamic and 1 tbs red wine vinegar touch of thyme sea salt to give it a little zing. I did add thinly sliced red onion. For leftover tomato salad, I added arugula the second day and it was great!
It was great. Will definitely make it again
Very tasty! I didn’t have fresh rosemary so I used 2 tsp of dried, crushed rosemary. I may have put in too much salt, but I’ll know for next time! A little goes a long way!
I followed the recipe exactly. This was my first experience with heirloom tomatoes and now I’m hooked. Was delicious.
I made this and it was delicious but I made 2 changes. I used less olive oil and More rice vinegar. Also, remember to chop the rosemary real fine and give it a little time to marinade.
I added cucumbers and loved it I also added some shreds of fresh mozzarella. A great salad very refreshing
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.
I make this all the time in the summer my husband loves it1
I used less oil so the tomatoes were all coated. Otherwise I followed the recipe as written. Even the salad/ vegetable hater in my family liked this!
This is wonderful. Well balanced and really highlights the wonderful flavor of heirloom tomatoes. This is going to be a regular for tomato season.
Quick, easy, lite refreshing salad to use up some of the tomatoes in the garden. We have rosemary growing too which enticed me even more to make this. Something seemed missing hence the 4 stars but it was very good. May try red wine vinegar or balsamic next time. I like the flavors of the rosemary with the sweetness of the heirloom tomatoes. A nice variation then the classic tomato & basil.
Light and refreshing. Tasted and took a pic, and then tossed in some fresh mozzarella that I had in the fridge that needed to be used up. Tasty!
I only wish heirloom tomatoes weren’t so expensive, because I want this all the time! I used avocado oil instead of olive oil just because, and ended up drinking the leftover liquid in my bowl AND my husband’s! I also put a few toasted pine nuts on for a garnish, though I can’t say they enhanced or detracted from the flavor. I highly recommend!
Delicious!!! Hubby loved it too. I Used dried rosemary because I didn’t have any fresh but I’m sure it would be even better with fresh. Instead of rice vinegar, I used Sicilian Lemon White Balsamic Vinegar but any good quality white balsamic would be good. I just used regular vine tomatoes quartered.
I have not tried this with RICE WINE vinegar yet. However it is great with red wine vinegar. Sometimes I add in 1t. to 2t. of balsamic. I also like it with small mozzerella balls & fresh torn basil. IF there are any left overs, remove mozzerella , then pulse briefly to make a fresh salad dressing. During the winter months , when fresh tomatoes are all hot house grown, I find that grape tomatoes are a good substitute.
Quite nice. I found I wanted a stronger flavor to the dressing so next time I’ll increase reg & rosemary. I did this with 2 tomatoes a cup of chickpeas, red onions and some arugula.Tasted better this am, so I’ll also do well in advance next time.