July Heirloom Tomato Salad


  • 8-10 small Heirloom tomatoes variety of colors
  • 2 cloves garlic finely minced
  • 1/4 cup sweet onion or purple onion, diced
  • 1 tbsp freshly parsley chopped
  • 1 tbsp fresh basil chopped (or 1 tsp dried basil)
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • Salt to taste
  • 1/4 tsp Freshly ground black pepper


  1. Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well.
  2. Cover and refrigerate for at least 1 hour before serving.
Additional Tips

Serve on a bed of Central Market Organics salad mixes, like field greens or baby spinach and arugula blends. This is a great picnic recipe.