Best Heirloom And Cherry Tomato Salad Recipes

HEIRLOOM TOMATO SALAD WITH ROSEMARY

Heirloom Tomato Salad with Rosemary image

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.

Provided by aimeej.B

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
⅛ teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered

Steps:

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.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g

HEIRLOOM TOMATO SALAD

Heirloom Tomato Salad image

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion
DRESSING:
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage

Steps:

Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HEIRLOOM TOMATO SALAD

Heirloom Tomato Salad image

Provided by Anne Burrell

Categories side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 cup baby arugula, washed
1/4 cup high-quality extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt
5 to 6 assorted heirloom tomatoes, cut into wedges and various other shapes
1 tablespoon chopped fresh oregano
4 ounces goat cheese, room temperature
4 slices grilled baguette

Steps:

In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
Holy tomato!!
August - Why We Love: Heirloom Tomatoes

HEIRLOOM AND CHERRY TOMATO SALAD

Heirloom and Cherry Tomato Salad image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (1/2-pint) basket assorted cherry tomatoes
2 pounds heirloom tomatoes, different colors and sizes
1 shallot, diced fine
2 tablespoons red wine vinegar
1 garlic clove, smashed
Salt
1/2 cup extra-virgin olive oil
Pepper
Green and purple basil leaves, chopped
Lemon cucumbers and torpedo onions, optional

Steps:

Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.
For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.
Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.