Heirloom Tomato and Garden Herb Salad

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Heirloom Tomato and Garden Herb Salad

This simple, beautiful recipe comes from Rose Willett of Fiddlehead Farm on Martha’s Vineyard. For maximum effect, she favors a mix of heirloom and other long-established tomatoes, such as ‘Lemon Boy’, ‘Marglobe’, ‘Green Zebra’, and ‘Cherokee Purple’. Note that if you can’t find sorrel, you may substitute additional arugula or some baby spinach.

Total Time: 20
Yield: 6 servings


  • 1 pounds heirloom tomatoes, cut into half-inch slices
  • 4 tablespoons extra-virgin olive oil, divided
  • Kosher or sea salt
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh chives
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped fresh fennel tops (optional)
  • 1 cup arugula, sliced into ribbons
  • 1/2 cup sorrel, sliced into ribbons
  • 1-1/2 tablespoons balsamic vinegar
  • Freshly ground black pepper


Arrange tomatoes on a large serving platter, or equal portions on four plates. Drizzle with 11/2 tablespoons olive oil, and sprinkle lightly with salt. Let rest 10 minutes. In a small bowl, gently combine herbs, arugula, and sorrel with balsamic vinegar and remaining oil. Add salt and pepper to taste. Distribute herb mixture over center of tomatoes and serve.

** adapted from Rose Willett, Fiddlehead Farm


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