Heirloom Tomato Salad

Great for a garden party!


Prep Time {10 min; 1 - 24 hr inactive}

Cook Time {0 }

Serving Size {6 servings}


1/4 cup Extra Virgin Olive Oil

2 Tbsp. Sherry Vinegar or White Balsamic Vinegar

1 Garlic Clove, minced

1/4 tsp. Salt

1/4 tsp. Freshly Ground Black Pepper

6 large Leaves Red Lettuce or Outer Leaves of Romaine Lettuce

2 large Yellow Tomatoes

2 large Red Heirloom or Beefsteak Tomatoes

2 cups Yellow or Red Teardrop or Cherry Tomatoes

3 Tbsp. Chopped Fresh Basil

3 Tbsp. Pine Nuts, toasted


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1. In a small bowl, combine oil, vinegar, garlic, salt and pepper; mix well. Cover; refrigerate at least 1 hour or up to 24 hours before serving.

2. Line 6 serving plates with lettuce leaves. Cut large tomatoes crosswise into 1/4-inch thick slices. Arrange slices attractively over lettuce leaves. Scatter teardrop tomatoes over sliced tomatoes. Drizzle dressing evenly over tomatoes; top with basil and pine nuts.

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