Tuscan Herb Ranch Tomatoes

It’s summertime which means it’s Garden Tomato Time! I love fresh red ripe tomatoes in the summer. One of my favorite ways to serve them is my Tuscan Herb Ranch Tomatoes which also highlights the fabulous flavors of fresh herbs from my garden.

The tomatoes need to chill in the refrigerator for 4 hours, which is good because they can be made ahead of time.

Olivelle olive oils and seasonings may be purchased locally at Wine Gourmet in Roanoke, Virginia or on-line.

Tuscan Herb Ranch Tomatoes

5 from 1 vote
Prep Time 19 minutes
4 hours
Total Time 4 hours 20 minutes
Course Salad
Servings 4 servings


  • 1 large platter


  • 3 large garden ripe tomatoes
  • 24 fresh basil leaves, chiffonade
  • 12 fresh purple basil leaves (optional), chiffonade
  • 1 small bunch fresh dill, stems removed, chopped fine
  • 8 chives, snipped
  • 1/4 cup Olive Garden Parmesan Ranch salad dressing
  • 1 tablespoon Olivelle Tuscan Herb olive oil
  • 1 teaspoon Olivelle ground Rainbow peppercorns
  • 1/4 teaspoon Olivelle Lime Fresco infused sea salt


  • Core tomatoes. Slice tomatoes in medium thick slices and place on serving platter.
  • Sprinkle herbs evenly over tomatoes.
  • Drizzle ranch dressing over herbs.
  • Drizzle Tuscan herb olive oil over ranch dressing. To evenly drizzle the oil, hold the tablespoon with thumb and forefinger. Tap tablespoon with your forefinger as you move the tablespoon over the tomatoes. The oil will drizzle out of the tablespoon onto the tomatoes. (The same method can be used to sprinkle pepper over the tomatoes.)
  • Sprinkle the tomatoes with ground pepper and lime fresco salt.
  • Cover the platter lightly with plastic wrap. Place in refrigerator. Chill for 4 hours before serving.

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