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Heirloom Tomato Salad

Photo: Greg Dupree Styling: Heather Chadduck Hillegas 

Hands-on time 15 mins
Total time 1 hr, 15 mins

Serves: 6


  • 1/4 cup white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons honey
  • 1 1/2 tablespoons chopped fresh tarragon, divided
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds heirloom tomatoes

How to Make It

  1. Whisk together vinegar, olive oil, shallots, honey, 1 tablespoon tarragon, 1 tablespoon parsley, salt, and pepper in a small bowl.

  2. Slice large tomatoes into 1/2-inch-thick slices, and cut small tomatoes in half; place in a shallow dish. Pour vinegar mixture over tomatoes; gently turn tomatoes until completely coated. Cover and chill 1 to 2 hours.

  3. Arrange tomatoes with dressing on a serving platter; sprinkle with remaining 1/2 tablespoon each tarragon and parsley, and additional salt and pepper to taste.