Mixed Tomato Salad Recipe | PBS Food


Yield: Serves 4

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  • 2 lbs. mixed tomatoes such as red or yellow beefsteak, cherry, grape, and pear
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 bunch arugula (6 to 8 ounces) washed well and dried


  1. Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
  2. Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.
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