Photo of Heirloom tomato and basil platter by WW

Heirloom tomato and basil platter

PersonalPoints™ per serving
Total Time
18 min
18 min
0 min
A stunning plate of fresh sliced tomatoes and torn basil drizzled with a homemade dressing is the epitome of summer. It’s a welcome, no-cook addition to any weeknight meal or for a backyard barbecue since this recipe easily doubles or triples to serve a crowd. For the prettiest presentation, use a variety of colorful tomatoes, whatever looks and smells enticing at the farmers’ market or your local grocery store. For a heartier salad, sprinkle with some crumbled feta or ricotta salata, or mix some sliced fresh mozzarella in among the tomato slices and serve it all on a bed of peppery arugula.


Olive oil

2 Tbsp, extra virgin

Red-wine vinegar

1 Tbsp


1 Tbsp

Minced garlic

¼ tsp, finely minced

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Dried oregano

¼ tsp, crumbled

Fresh tomato(es)

3 large, heirloom variety, sliced

Uncooked red onion(s)

½ small, very thinly sliced


½ cup(s), leaves, fresh, torn


  1. To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.
  2. Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing.
  3. Per serving: 1/2 tomato, a few onion slices and about 2 teaspoons dressing