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 tablespoons sherry vinegar or white balsamic vinegar

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon 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 tablespoons chopped fresh basil

3 tablespoons 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-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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