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Mixed Tomato Salad

7

There are thousands of varieties of tomatoes, including beefsteak, plum, and small-size cherry, grape, and pear -- use a mix for this simple salad.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2006

Ingredients

  • 2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, and pear
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 bunch arugula (6 to 8 ounces), washed well and dried

Directions

  1. Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.

  2. Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.

Reviews Add a comment

  • alliejmarlow
    14 AUG, 2012
    Simple and Fresh ready for summer. I loved seeing all the tomatoes at my farmers market this week. I can't wait to make this and another recipe from Chef Morgan < a href="http://www.chefmorgan.com/melange-of-garden-heirloom-tomatoes-with-burrata-and-whipped-tomato-puree#"> here
    Reply
  • mmsrjs
    5 JUL, 2008
    OH MY GOSH! THIS ENTIRE RECIPE IS READY FOR ME TO EAT, I DON'T HAVE TO SUBSTITUTE OR CHANGE OR DROP OUT ANYTHING. BEST OF ALL ON MY DIET I CAN EAT AS MUCH AS I WANT AND NOT WORRY ABOUT COUNTING CALORIES OR ANY OF THAT STUFF. PLUS I CAN EAT FAT, HALLELUJAH AND I'M STILL LOSING WEIGHT, LOST 48 POUNDS SO FAR AND STILL GOING STRONG.
    Reply