Heirloom Tomato Salad with Balsamic

Serves 4 people

1 big daddy sunshine tomato
1 purple cherokee tomato
2 small Brandywine tomatoes
5 green zebra tomatoes
1 watermelon tomato
¼ cup chopped basil
2 TBSP minced chives
¼ Balsamic Vinegar
2 TBSP Extra Virgin Olive Oil
Salt and Pepper

Cut tomatoes into bite sized pieces.  In large bowl mix together tomatoes, basil, chives, balsamic vinegar and oil.  Serve on chilled plates with chopped basil garnish.

  3 comments for “Heirloom Tomato Salad with Balsamic

  1. Victoria Allyson
    April 21, 2009 at 11:41 PM

    ohh rick that sounds great! I do something similar in summer, but add tiny balls of watermelon, and add pieces of cowgirl creamery chevre… and a drizzle of lavender honey …very refreshing!

  2. Laurel LaFlamme
    April 21, 2009 at 5:02 PM

    That is a beautiful, simple summer recipe. Very healthy, too. I suppose if it were sprinkled with a few bits of feta cheese it would no longer be truly vegetarian but – so yummy.
    Now more than ever before it’s vital to try to buy and use the produce that is locally grown. This tomato salad is a great reminder to take advantage of the variety that is offered at the farmer’s market. Thanks for the great recipe! Happy Earth Day.

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