Tomato Salad

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I’m a fan of easy recipes. I especially love recipes that are just as tasty dressed up to take to a potluck as they are dressed down in my lunchbox for work. This tomato salad recipe fits the criteria.

I like to use a small heirloom tomato blend for the salad. I like the color of it and the different tomato flavors. You can just as easily use any small cherry or grape sized tomatoes. I only cut the tomatoes in half so that they maintain their shape and texture. If you use larger tomatoes, you may need to quarter them, but you also run the risk of them getting mushy.

This time, I used an Italian herb blend and a pinch of crushed red pepper. When I’m feeling extra fancy (meaning: when I’ve shopped at Whole Foods recently), I like to use the Whole Foods Chimichurri Spice Blend. It’s similar to an Italian blend, and it has dried garlic and red pepper in it. I’m a HUGE fan.

As you let the salad set, the tomato juice mixes with the olive oil and herbs, creating a light tomato vinaigrette. I’ve been known to put this salad over some mixed greens and grilled chicken for lunch.


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Not pictured: olive oil
  • 2 cups small tomatoes, halved
  • 2 tsp olive oil
  • 1 tsp Italian herb or chimichurri blend
  • 1/4 tsp sea salt
  • black pepper to taste
  • crushed red pepper to taste (optional)


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Cut your small tomatoes in halves (or quarters if they’re larger). Put it in a bowl with a lid.

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Drizzle the olive oil over the tomatoes. Add the herbs, salt and peppers. Cover the bowl with a lid and shake lightly to mix it all up.

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Let the salad set for at least 20 minutes. It’s usually best to eat within 24 hours. The longer you let it set, the more juicy the vinaigrette will be and the most likely your tomatoes are to get mushy. So with that said, let that salad set for as long as you’d prefer: less time for firmer tomatoes, more time for softer tomatoes.