Heirloom Tomato Salad


January 14, 2016


1In 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.

2Line 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.


0.25 cup(s) extra virgin olive oil

2 tablespoon(s) sherry vinegar or white balsamic vinegar

1 clove garlic, minced

0.25 teaspoon(s) salt

0.25 teaspoon(s) 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 cup(s) yellow or red teardrop or cherry tomatoes

3 tablespoon(s) chopped fresh basil

3 tablespoon(s) pine nuts, toasted


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