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Heirloom Tomato Salad

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6 servings


  • 2 cups cut-up heirloom tomatoes
  • 1 cup multicolored cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1/2 cup sliced red onion
  • 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


  • 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.
Nutrition 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.

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  • Ceege
    Jun 16, 2019

    I made this for a family reunion cook out and got rave reviews. I barely got a bite of it to taste. I kept to the exact recipe except I did add in a handful of those tiny baby fresh mozzarella balls (bought at my local Italian market). Was a very good spring/summer salad and I plan on making it again soon (and will be sure to get my share. LOL

  • justmbeth
    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.

  • pissed
    Sep 18, 2009

    No comment left

  • cozykitchen
    Jun 4, 2009

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  • john_mcmillan
    Jun 4, 2009

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  • tam145
    Jun 16, 2008

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