See more
Oxmoor House Photo by: Oxmoor House

Marinated Heirloom Tomatoes with Mustard and Dill

Use different varieties of tomato for more color. Prepare just before serving so the tomatoes will hold their shape.

Cooking Light JULY 2006

  • Yield: 6 servings (serving size: about 5 ounces tomato)


  • 1 tablespoon chopped fresh dill
  • 2 tablespoons Dijon mustard
  • 2 teaspoons grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 pounds large heirloom tomatoes, cut into 1/4-inch-thick slices


Combine the first 6 ingredients in a large bowl. Add tomato slices, tossing gently to coat. Let stand 15 minutes.

Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 23%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.6g
  • Carbohydrate: 7.7g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 238mg
  • Calcium: 16mg

Go to Full Version of

Marinated Heirloom Tomatoes with Mustard and Dill Recipe