Heirloom-Tomato & Garden-Herb Salad


1 pound assorted heirloom tomatoes, cored and cut crosswise into 1/2-inch slices
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.


6 servings

Preparation Time

20 Minutes

Total Time

20 Minutes

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