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Tomato Salad with Green Onions and Olives

Staff Writer
Valerie Rice

When assembling the salad, slice each variety of tomato in a different way. Slice the Heirlooms into circles, the Cherries into halves, and the Early Girls in wedges to get a range of textures.  Together, they create an interesting contrast of shapes, showing off the character of each variety.

This is not a super technical recipe.  The amounts vary depending on the size of the plate or platter you are working with and your personal preference.  I like to go really light on the vinegar so you can taste the natural flavor of the tomatoes.

Deliver Ingredients


  • A variety of tomatoes (like Cherry, Early Girl, and Heirloom)
  • Pinch of sea salt
  • Handful of salt-brined green olives (I like Castelvetrano)
  • Green onion, white parts only, chopped
  • Splash of sherry vinegar
  • Drizzle of best quality extra virgin olive oil
  • Black or red pepper, your choice


Slice the tomatoes and arrange on your platter, sprinkle with sea salt. Next, add the olives and onions with a splash of sherry vinegar and a drizzle of olive oil. Finish with a little pepper and serve.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.