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Susquehanna Life

Marinated Heirloom Tomato Salad

Jul 24, 2014 04:41PM ● By Erica Shames

Marinated Heirloom Tomato Salad

If you’ve never tried heirloom tomatoes, you’re in for a treat! Next summer, grow your own to encourage biodiversity. Here’s an easy, delicious way to use the tomatoes you grow. 

  • 3 tablespoons balsamic or red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds mixed firm-ripe heirloom
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh basil leaves
  • Salt and cracked black pepper
  • Basil leaves for garnish


  1. 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.
  2. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving. Garnish with basil leaves.

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