The divine taste of this fresh summer salad comes from vine ripened or heirloom tomatoes,

preferably home grown or from your local farmer’s markets.

A tour, elegant lunch, and wine tasting at the Ste. Michelle Wine Estate was one of the highlights of our journey to Washington with IFWTWA. Then, to top off a delicious day, we received Chef John Sarich’s Chef in the Vineyard cook book. As cookbook writers and lovers, Maralyn and I cherish this beautiful book. The fresh and simple recipes are a delectable start to savory summer meals. What I love about this book are the wine recommendations. I often don’t know what to serve with a vinegar based salad, and this Reisling suggestion paired perfectly.

Heirloom Tomato Salad

Ingredients for dressing:

1 tablesppon red wine vinegar

1 tablespoon balsamic vinegar

4 tablespoons extra virgin olive oil

1 garlic clove, smashed

Ingredients for salad:

4 mixed heirloom tomatoes, sliced into rounds

1 red onion, sliced into rings

Fresh basil, thinly sliced into ribbons, about two tablesppons, for garnish


To prepare dressing, mix all ingredients in a small jar.

Shake until emulsifies.

To prepare salad, stack the tomatoes and onions on a platter.

Garnish with basil.




You can substitute vine ripe for heirlooms.

If no red onions, best for color, try sweet Vadalias.

I make my dressing in a mason jar, and then serve it along side of the salad, on the table so guests can dress their own salad.

I also serve this salad for lunch with a mason jar of fresh lemonade, made with fine organic sugar and fresh lemons.

Add fresh basil or mint for taste and garish.

Or, for dinner, try Snoqualmie Naked Reisling Columbia Valley wine.

A hunk of crusty French bread is terrific for mopping up the extra dressing.