No products in the cart.
2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion
3 tablespoons OTOT extra virgin olive oil
2 tablespoons Plum Basil balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage
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.