Heirloom-Tomato & Garden-Herb Salad

Cooking & Recipes

This simple, beautiful recipe comes from Rose Willett of Fiddlehead Farm on Martha’s Vineyard. For maximum effect, she favors a mix of heirloom and other long-established tomatoes, such as ‘Lemon Boy’, ‘Marglobe’, ‘Green Zebra’, and ‘Cherokee Purple’. Note that if you can’t find sorrel, you may substitute additional arugula or some baby spinach.


6 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

20 minutes


1 pound assorted heirloom tomatoes, cored and cut crosswise
4 tablespoons extra-virgin olive oil, divided
Kosher or sea salt
1/3 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
1/4 cup chopped fresh fennel tops (optional)
1 cup chopped arugula
1/2 cup chopped sorrel (see note above)
1-1/2 tablespoons aged balsamic vinegar
Freshly ground black pepper


Arrange tomatoes on a large serving platter, or equal portions on four plates.

Drizzle with 1-½ tablespoons olive oil, and sprinkle lightly with salt. Let rest 10 minutes.

In a small bowl, gently combine herbs, arugula, and sorrel with balsamic vinegar and remaining oil. Add salt and pepper to taste. Distribute herb mixture over center of tomatoes and serve.



Preparation Method

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