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Marinated Heirloom Tomatoes with Quick-pickled Red Onion and Sweet Pepper

Author: Eliza Adam
Serves: 6

Delicious served atop chicken.
We suggest serving these tomatoes on top of Tequila Grilled Chicken.


1 small red onion

1 C Little Mama’s Organic Petite Sweet Peppers, thinly sliced

1½ t. kosher salt

¾ C red wine vinegar

1 T chives, minced

2 T tarragon, minced

2 T extra-virgin olive oil

2 t. balsamic vinegar

2 lbs. ripe Heirloom tomatoes

Freshly ground black pepper


Peel, halve, and thinly slice the red onion crosswise.  Separate the slices and put in a large bowl alongside sweet pepper. Add salt and vinegar, tossing to distribute evenly. Let stand for 30 minutes. Rinse the onions and peppers with water; drain well. Blot with a paper towel to get rid of extra vinegar.

In a small bowl, whisk chives, tarragon, olive oil, and balsamic vinegar. Season to taste with salt
and pepper.

Core and cut the Heirloom tomatoes in half lengthwise, then cut each half lengthwise into ¼” slices.  Place tomatoes in a wide serving bowl. Pour the vinaigrette over them and let sit for 15 minutes.

Add the onions and peppers to the tomatoes and toss. Season with salt and pepper before serving.