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Mixed Tomato Salad


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


  • 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


  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.

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