Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.

How to Make It

Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.

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Ratings & Reviews

DoggieMom's Review

July 28, 2013
This was delicious and sooooooo easy. I omitted the toasted bread as I don't like croutons and such in my salads. Bet it would be good mixed with pasta either hot as a main dish or cold as a pasta salad. This is going to be on the table frequently -- especially since I'm getting delicious tomatoes in my garden!

ecollins79's Review

May 23, 2012

crusnock's Review

May 28, 2011
Full of flavor. I cut the tomatoes smaller than called for, and served as a Bruschetta.

mmmanders's Review

November 14, 2009
Love it! We had this salad once a week all summer long. The capers and mint give this salad a little something extra.

dory92064's Review

September 27, 2009
The mix of herbs is interesting, especially the mint. Made the recipe as stated, but may vary the cheese next time. Dress the tomatoes with the olive oil and balsamic right before serving -- I didn't and the tomatoes were a little too 'drenched'.