Ingredients
2 cups cut-up heirloom tomatoes1 cup multicolored cherry tomatoes, halved2 cups fresh baby spinach1/2 cup sliced red onionDRESSING:3 tablespoons olive oil2 tablespoons white balsamic vinegar1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon dried rosemary, crushed1/4 teaspoon dried thyme1/4 teaspoon pepper1/8 teaspoon rubbed sage
Preparation
Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.
