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Under 30 Minutes

Heirloom Tomato Salad with Garlic Oil


This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2009


  • 3 tablespoons extra-virgin olive oil
  • 3 small garlic cloves, thinly sliced lengthwise
  • 2 pounds heirloom tomatoes (any combination), halved, or quartered if large
  • Coarse salt and freshly ground pepper
  • 1/2 bunch chives, cut into 1-inch pieces (1/4 cup)
  • 1/4 cup fresh basil, leaves torn if large


  1. Heat oil and garlic in a small saute pan over medium-low heat. Cook until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool for 10 minutes.

  2. Arrange tomatoes on a serving platter, and season with salt and pepper. Drizzle with the garlic oil, and sprinkle with chives and basil just before serving.

Reviews Add a comment

  • Vanilla_Bean
    26 MAY, 2012
    So simple and yummy! I was in a hurry when preparing this, so I didn't have time to sauté the garlic. I rather just sprinkled some garlic powder on top along with the other herbs & SP.