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Heirloom Tomato Salad with Tomato Vinaigrette

Heirloom Tomato Salad with Tomato Vinaigrette



Heirloom Tomato Salad with Tomato Vinaigrette

Serves: 4


2 tablespoons Napa Valley organic olive oil
1 small clove Melissa’s organic garlic minced
1 dry pint del Cabo organic baby heirloom tomatoes large tomatoes halved small tomatoes left whole
1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 teaspoon black pepper


4 teaspoons Napa Valley organic red wine vinegar

2 teaspoons water

2 ounces organic arugula

1 1/2 pounds mixed heirloom tomatoes, cut into wedges

Heat olive oil in a medium saucepan over medium heat. Add garlic and cherry tomatoes and season with salt and pepper. Cook for five minutes, stirring occasionally. Reduce heat to medium low and stir in honey, vinegar, and water. Cover and cook for three more minutes, until whole tomatoes are soft.

Place 1/2 ounce of arugula on each of four plates. Arrange sliced tomato wedges on the bed of greens. Spoon cherry tomato dressing over tomatoes and arugula and serve.