Take advantage of the gorgeous, colorful heirloom tomatoes available in the summer with this simple but flavorful salad, which is seasoned with a dressing made with sherry vinegar and garlic-infused olive oil. If you don’t have infused olive oil, you can use regular extra-virgin olive oil, or you can experiment with different flavored oils, such as lemon or herb. I used miniature, cherry tomato varieties but you can also use larger versions cut into chunks.

Cooking Equipment Needed:Chef’s knife or utility knife, cutting board, serving bowl, small mixing bowl, measuring cups and spoons, whisk, wooden spoon

See Also

Vidalia-Tomato Salsa

Tomato Gazpacho with Parmesan Toasts

Quinoa-Stuffed Tomatoes