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Heirloom Tomato Salad

Prep Time: 15 minutes
Servings: 4 portions
Calories: 212kcal
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  • 500 g tomatoes heirloom and cherry tomato mix
  • 1 tbsp parsley finely chopped
  • 1 spring onion only the green part and finely chopped
  • 1 handful basil roughly chopped
  • 3 basil tops as garnish optional

For the dressing

  • 6 tbsp olive oil extra virgin
  • 2 tsp white balsamic vinegar or rice vinegar
  • 1/2 tsp black pepper ground
  • 1/4 tsp salt
  • 1 pinch red pepper flakes


  • Pour all the dressing ingredients into a bowl and mix well. I usually make mine in a mason jar and store them in the fridge until I use it. That way it just needs a shake, and it is good to go.
  • Wash and cut the tomatoes and keep it rustic. I usually only half the small ones and leave the tiniest one's whole. Scatter the chopped herbs and spring onion on top and if you are making this ahead then park the garnish in the corner of the bowl, cover with a plate and refrigerate. I tend to make this up to 6 hours ahead.
  • When ready to eat, take the garnish out, pour the dressing over and carefully mix until well combined. Place the garnish back in the bowl and serve immediately.


This heirloom tomato salad is an excellent salad for barbecue parties since it allows you to prepare ahead and mix it in the very last minute.


Serving: 1portion | Calories: 212kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 19mg | Calcium: 13mg | Iron: 0.5mg