Heirloom Tomato Salad with Rosemary

Putting rosemary in a salad with heirloom tomatoes is a great idea for a cold summer salad. For a different twist, cook the fresh tomatoes on the barbecue grill and serve it as a warm side dish.


    • 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


  1. 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.
  2. Season with salt and black pepper. Toss again before serving.