Three Tomato Salad
Experience summer’s finest flavors with this vibrant Three Tomato Salad, a celebration of heirloom, cherry, and sun-dried tomatoes that deliver a delightful medley of textures and tastes. Tossed in a luscious homemade vinaigrette of extra-virgin olive oil, balsamic vinegar, and a touch of honey, this salad is elevated by the herby freshness of basil ribbons and optional parsley garnish. Ready in just 15 minutes with no cooking required, it’s the perfect quick and easy dish for a light lunch, picnic, or BBQ side. Bursting with the natural sweetness and tanginess of ripe tomatoes, this salad brings farmhouse freshness to your table, making it a must-try for fans of easy tomato recipes and healthy summer sides.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 medium heirloom tomatoes
- 1 cup cherry tomatoes
- 1 quarter cup sun-dried tomatoes (packed in oil)
- 10 pieces fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons balsamic vinegar
- 1 teaspoon honey
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Wash the heirloom tomatoes and cherry tomatoes thoroughly under cold water.
Slice the heirloom tomatoes into wedges and halve the cherry tomatoes. Set them aside in a large bowl.
Drain the sun-dried tomatoes and chop them into bite-sized pieces. Add these to the bowl with the fresh tomatoes.
Stack the fresh basil leaves, roll them into a tight bundle, and slice them thinly to create ribbons (chiffonade). Sprinkle the basil over the tomatoes.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper until well combined to form the vinaigrette.
Pour the vinaigrette over the tomato mixture and gently toss everything together to coat the tomatoes evenly.
Taste and adjust the seasoning with additional salt or pepper if needed.
Transfer the salad to a serving platter or individual plates and garnish with fresh parsley, if using.
Serve immediately or let the salad rest at room temperature for 10 minutes to allow the flavors to meld.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.1 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
