Name: Heirloom Tomato Salad
Yield: 4 small
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon malt vinegar; 2 small heirloom tomatoes (about 8 ounces total), cored, cut into thin wedges; 1 cup (packed) small watercress sprigs; 1/4 cup chopped fresh chervil or 2 tablespoons chopped fresh parsley

July 8, 2009

Recipe notes

Back to top

More from BA

Recipes
Key Lime Pie Thumbprint Cookies
By Kelsey Jane Youngman
Recipes
Hot Chocolate Cookies
By Joe Sevier

Recipes
BA’s Best Bolognese
By Andy Baraghani
Recipes
Caramelized Onion and Spinach Quiche
By Jamila Robinson
Recipes
Shockingly Easy No-Knead Focaccia
By Sarah Jampel
Cooking
Salmon Tacos With Pineapple-Chile Salsa
By Christina Chaey
Recipes
Brussels Sprout Pasta
By Kendra Vaculin
Recipes
Basque Cheesecake
By Molly Baz
Recipes
Best-Ever Green Bean Casserole
By Chris Morocco
Recipes
Simple-Is-Best Stuffing
By Victoria Granof
Recipes
Masala Tea Creme Pies
By Shilpa Uskokovic
Recipes
Just-Keeps-Getting-Better Lentil Salad
By Sarah Jampel

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

ABOUT US
Masthead
Newsletter Signup
Bon Appétit Media Kit
EPICURIOUS
Find Us on the Epicurious App
Archive
The Best Air Fryers
The Best Rice Cookers
The Best Espresso Machines
The Best Meal Delivery Services

Subscription FAQs
Manage Account
Careers

User Agreement
Privacy Policy
Your California Privacy Rights
RSS Feeds
Site Map
Accessibility Help
Condé Nast Store

© 2025 Condé Nast. All rights reserved. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Food Innovation Group