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Recipes from Our Local Farms

Heirloom Tomato Salad with Rosemary from Shady Brook Farm

Original recipe makes 4 servings           


         1/4 cup extra virgin olive oil

         2 tablespoons rice wine vinegar

         1 sprig fresh rosemary, finely chopped

         1/8 teaspoon dried oregano

         kosher salt to taste

         ground black pepper to taste

         3 large heirloom tomatoes, quartered

         3 small heirloom tomatoes, quartered


Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.


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