Tomatoes Recipes
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.
Ingreadient
- 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
Direction
- 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.
