Heirloom Tomato Salad with Rosemary

Heirloom Tomato Salad with Rosemary

aimeej.B 0

"During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish."

Ingredients 20 m {{adjustedServings}} servings 164 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large 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.
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  • Cook's Note:
  • Since the sizes of heirloom tomatoes can vary, you may need to cut the bigger ones into 6 and the smaller ones into halves.
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Reviews 17

  1. 19 Ratings


You had me at "tomato" and "rosemary". I made this as written and will make often as it is easy to prepare. I may cut back on the oil next time to make it lower still in fat than it already is. Thank you for this!


We had this tonight with a grilled pork tenderloin. As I didn't have any heirloom tomatoes I made it with red and yellow tomatoes on the vine which I had on hand. When I made the dressing I feared it might be to oily. But to my surprise it wasn't. We usually use onions in a tomato salad. So I was wandering what's comingout without onions. The result was great. It's a great salad on a hot day together with some grilled meat.


This one gets the gold star award and that’s a hard rating to come by. It means my husband has been "WOWED!” He can eat the entire bowl like it was candy and then ask for more. I’m surprised because he doesn’t like rosemary, yet it seems to compliment this dish very well. I used the following Heirloom varieties: Cherokee Purple, Amana Orange, and Tigerella. Thank You aimeej.B for sharing such a wonderful recipe!