Heirloom Tomato Salad

If you've got some extra herbs hanging around, this simple side dish is a great way to use them up.
By Rachael Ray Every Day ,

Photography by Melanie Acevedo

Recipe by Beau Vestal

Start to Finish: 45 minutes

Servings: 8 to 10


  • 5 lb. ripe heirloom tomatoes, cut into wedges

  • 2 tbsp. fresh basil leaves

  • 2 tbsp. fresh cilantro leaves

  • 2 tbsp. fresh flat-leaf parsley leaves   

  • 3 tbsp. EVOO

  • 3 tbsp. white wine vinegar

  • Kosher salt  


1. In a large bowl with a lid, toss the tomatoes and herbs; cover the bowl. In a jar, mix the oil and vinegar; cover the jar.

2. Thirty minutes before serving, add the oil and vinegar to the tomatoes and herbs. Season generously with kosher salt and pepper. Gently toss until coated. Let sit at room temperature until the tomatoes have released their juices, about 30 minutes. Toss again just before serving.

Nutrition Information

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