End-of-Summer Tomato Salad

The assortment of tomato colors and sizes creates a gorgeous, yet simple, salad. Juicy summer tomatoes don't need much embellishment to shine. Here, they're lightly dressed with a simple vinaigrette that doesn't mask their sweet flavor. To make this ahead, store the tomato mixture and the dressing separately, and toss together shortly before serving.

Yield: 10 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 35%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 4.2g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 99mg
  • Calcium: 13mg


  • 1 cup cherry tomatoes, halved
  • 1 cup grape tomatoes
  • 1 cup yellow pear tomatoes
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon minced fresh tarragon
  • 1 tablespoon capers
  • 3/4 pound medium tomatoes, cut into 1/4-inch-thick wedges
  • 3/4 pound medium yellow tomatoes, cut into 1/4-inch-thick wedges
  • 1 1/2 teaspoons extravirgin olive oil
  • 1 1/2 teaspoons champagne vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Combine first 10 ingredients in a large bowl. Combine oil, vinegar, salt, and pepper, stirring with a whisk. Drizzle oil mixture over tomato mixture; toss gently to coat.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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