Heirloom Tomato Salad

Heirloom Tomato Salad Recipe
Photo: © John Kernick
"This is the tomato salad I make almost every day," Andreas Viestad says. Since he always uses different varieties of tomatoes, the salad tastes different each time.


4 to 6

Recipe from

Food & Wine


2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick small ones halved
Extra-virgin olive oil, for drizzling
2 tablespoons minced chives
2 tablespoons chopped basil
1 tablespoon freshly grated Parmigiano-Reggiano cheese


Arrange the tomatoes on a platter. Sprinkle with salt and drizzle with oil. Scatter the chives, basil and cheese on top.


Andreas Viestad,

Food & Wine

August 2009
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