Food and Recipes Dish Salad Heirloom Tomato Salad with Herbs Be the first to rate & review! Make this simple yet memorable tomato salad in the height of summer, when tomatoes and fresh herbs abound. It doesn't matter what variety of tomatoes you use, or the type of herbs (choose soft herbs, not woody ones like rosemary or thyme) as long as you mix them up—any combination will look beautiful and taste great. Be sure to let the tomatoes stand for at least 10 minutes, to allow them to marinate in the dressing and fully release their juices into the vinaigrette. Serve the salad at room temperature alongside burgers, grilled chicken, or even a simple piece of fish. It also makes a colorful (and portable!) addition to a summer potluck or cookout. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on June 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall Active Time: 15 mins Total Time: 25 mins Yield: 6 serves Ingredients 2 pounds heirloom tomatoes, cut into assorted slices and wedges 1 pint multicolored cherry tomatoes, halved 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 3 smashed medium garlic cloves 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1 cup packed torn mixed fresh herbs (such as basil, flat-leaf parsley, and chives) Directions Place heirloom and multicolored cherry tomatoes in a large bowl. Add extra-virgin olive oil, red wine vinegar, garlic cloves, salt, and black pepper; gently stir to coat. Let stand 10 minutes. Stir in torn mixed fresh herbs. Serve immediately. Rate it Print