Heirloom-Tomato & Garden-Herb Salad

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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.

Ingredients

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

Instructions

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.

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