Heirloom Tomato Salad with Rosemary


¼ cup extra virgin olive oil

2 tablespoons rice wine vinegar

1 sprig of fresh rosemary, finely chopped

⅛ teaspoon dried oregano

kosher salt to taste

ground black pepper to taste

3 large heirloom tomatoes, quartered

3 small heirloom tomatoes, quartered



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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