ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tomato and Herb Salad with Fresh Chive Cheese

Yield Makes 8 servings
This is the salad to make with tomatoes from the farmers' market or your backyard, ideally when they're still warm from the sun. The surprise is the easy homemade cheese. Prep and Cook Time: about 20 minutes (excluding cheese).


  • 2 pounds assorted vine-ripened tomatoes
  • 12 to 14 slices Fresh Chive Cheese or fresh mozzarella
  • About 1 tsp. sea salt
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 sprigs marjoram, plus flowers if any
  • 10 to 12 basil leaves, plus flowers if any

Nutrition Information

  • calories 227
  • caloriesfromfat 59 %
  • protein 8.5 g
  • fat 15 g
  • satfat 5.8 g
  • carbohydrate 17 g
  • fiber 1.5 g
  • sodium 424 mg
  • cholesterol 32 mg

How to Make It

  1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese.

  2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes.

  3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste.

  4. Note: Nutritional analysis is per serving.