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Chef Megan Mitchell

Online Cookbook

Heirloom and Baby Tomato Salad

  • Complexity: very easy
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Heirloom and Baby Tomato Salad


  • 1 pound baby tomatoes
  • 3-4 heirloom tomatoes
  • Red wine vinegar, for drizzling
  • High quality extra virgin olive oil, for drizzling
  • Flaked sea salt
  • Freshly cracked black pepper
  • 1 cup purple and green basil leaves, loosely packed


  1. Begin by cutting the larger baby tomatoes in quarters, and halving the smaller ones. Really small ones you can leave whole. 

  2. Cut the heirlooms into quarters or eighths depending on their size. 

  3. To serve place the tomatoes on a large plate or platter. First drizzle with a few tablespoons of vinegar, followed by a drizzle of EVOO. Sprinkle liberally with salt and pepper and then add the basil leaves. 

    Serve at room temperature.

    Recipe Courtesy of Megan Mitchell

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