Fresh and Sun-Dried Tomato Salad With Parmesan

Total Time
Prep 10 mins
Cook 0 mins

This is a great tomato recipe and is especially attractive if you use various colors of tomatoes, such as heirloom.

Ingredients Nutrition


  1. Arrange the tomatoes in a single layer on 4 salad plates; season to taste with salt and pepper.
  2. Scatter the sun-dried tomatoes over the fresh tomato slices; drizzle with oil and vinegar.
  3. Use a vegetable peeler to shave the cheese over the salad.


Most Helpful

It's the height of the tomato season and I went crazy buying them at the farmer's market. I bought a large orange and red tomato, then red cherry tomatoes and yellow grape tomatoes. I threw them together with the rest of the ingredients in this dish and when I ate it thought I died and went to heaven:D After dinner I promptly made another salad with the leftover tomatoes to take to work the next day. Also, I couldn't resist adding some fresh basil and more vinegar (one tablespoon per plate). Instead of sundried tomatoes in oil I used dry ones because I like the chewiness and left out the oil altogether to save a few calories. I ate the salad for breakfast this morning at work because I couldn't wait for lunch. Heehee!

Kumquat the Cat's friend August 16, 2006

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