Heirloom Tomato Salad with Rosemary

1/4 cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
1/8 teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered

Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large 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.

05/17/2018

recipepes.com Heirloom Tomato Salad with Rosemary, recipe PT15M PT1H 5 455 calories

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Heirloom Tomato Salad with Rosemary

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