Putting rosemary in a salad with heirloom tomatoes is a great idea for a cold summer salad. For a different twist, cook the fresh tomatoes on the barbecue grill and serve it as a warm side dish.
Ingredients
- extra-virgin olive oil: 0.25 cup
- rice wine vinegar: 2 Tbsp
- sprig fresh rosemary, leaves removed and: 1 piece (chopped)
- oregano: 0.125 tsp (dried)
- heirloom tomatoes, quartered: 3 piece
- heirloom tomatoes, quartered: 3 piece
- kosher salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Whisk olive oil, vinegar, rosemary, and oregano together in a large bowl. Add 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.
