Heirloom Tomato salad

  • 3 tablespoons balsamic or red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds mixed firm-ripe heirloom or other tomatoes
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh basil leaves
  • Salt and cracked black pepper
  • In a small bowl, whisk together vinegar and oil.
  • Rinse and core tomatoes and slice 1/3 to 1/2 inch thick.
  • Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer.
  • Cover and chill at least 30 minutes or up to 4 hours.
  • Bring to room temperature before serving.
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