Fresh Heirloom Tomato Salad Recipe

5 5 4
Fresh Heirloom Tomato Salad Recipe
Fresh Heirloom Tomato Salad Recipe photo by Taste of Home
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Fresh Heirloom Tomato Salad Recipe

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5 5 4
Publisher Photo
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (5 ounces) spring mix salad greens
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 3 large heirloom tomatoes, sliced
  • 1/2 cup fresh basil leaves
  • 1/3 cup pine nuts, toasted
  • 3 tablespoons chopped red onion
  • 2 ounces fresh goat cheese, crumbled

Directions

Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Heirloom Tomato Salad in Simple & Delicious June/July 2010, p55

Nutritional Facts

1 serving: 74 calories, 6g fat (1g saturated fat), 3mg cholesterol, 35mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1 package (5 ounces) spring mix salad greens
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 3 large heirloom tomatoes, sliced
  • 1/2 cup fresh basil leaves
  • 1/3 cup pine nuts, toasted
  • 3 tablespoons chopped red onion
  • 2 ounces fresh goat cheese, crumbled
  1. Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately. Yield: 12 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Heirloom Tomato Salad in Simple & Delicious June/July 2010, p55

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Reviews forFresh Heirloom Tomato Salad

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ruthmaloblocki1 User ID: 8416900 230151
Reviewed Jul. 25, 2015

"Absolutely fabulous! My guests asked for the recipe; what does that tell you?"

MY REVIEW
thecreativebaker User ID: 7200207 191366
Reviewed Sep. 30, 2013

"I am a TOH field editor and have made this recipe so many times!!!! It is absolutely delicious and so quick and easy! In the summer when I have fresh cherry or grape tomatoes, I use this dressing over it and toss in some cubes of mozzarella cheese! So many uses for this dressing!"

MY REVIEW
norena70 User ID: 5192480 146965
Reviewed Aug. 30, 2011

"I made this for dinner last night and we all loved it. The dressing was delicious."

MY REVIEW
gretchenD User ID: 1620613 189333
Reviewed Aug. 29, 2011

"This my favorite way to serve vine ripened tomatoes..We also use fresh mozzarella cheese. Yum!"

MY REVIEW
audtam User ID: 5278911 111079
Reviewed Jul. 12, 2010

"I have already made it three times for guests and everyone raved about it. Thank you!!!"

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