Heirloom Tomato Salad Recipe

5 1 5
Heirloom Tomato Salad Recipe
Heirloom Tomato Salad Recipe photo by Taste of Home
Publisher Photo

Heirloom Tomato Salad Recipe

Read Reviews
5 1 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Directions

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. Yield: 6 servings.
Originally published as Heirloom Tomato Salad in Light & Tasty August/September 2006, p43

Nutritional Facts

2/3 cup: 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 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
  1. 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. Yield: 6 servings.
Originally published as Heirloom Tomato Salad in Light & Tasty August/September 2006, p43

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justmbeth User ID: 1196484 276614
Reviewed Oct. 22, 2017

"I made this over the summer with garden fresh tomatoes is good. It made a good amount. It was better fresh than leftover so I may cut in half next time. Also, it took me a few times to get this made as I kept on overlooking the 2 hr prep time."

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