Heirloom Tomato Salad

There’s nothing like a fresh tomato and this time of year they’re in abundance. This year I grew a variety of tomatoes. In addition to Roma and Jet Star I grew a few heirloom varieties – Black Krim, Cherokee Purple, Green Zebra and Brandywine.

Black Krim and Green Zebra

To me the secret to making a fresh tomato salad is to 1) use a variety of tomatoes and 2) salt and pepper the tomatoes  for a good 10-15 minutes before putting the salad together.

The other elements of the salad are cheese, fresh herbs and the vinaigrette of your choice. Here’s the basic recipe – feel free to adapt based on what’s in your fridge.

Heirloom Tomato Salad

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

A fun, simple, easy, and very adaptable recipe for Heirloom Tomatoes.

Author: Kimberly Hickok

Serves: 4-6

Ingredients

• 2 - 3 pounds fresh tomatoes
• 8 - 12 ounces cheese (fresh mozzarella, feta - even a mound of ricotta is fine)
• Olive oil
• Vinegar (balsamic or red wine)
• A little heat (red pepper flakes, jalapeno - whatever you like)
• Garlic
• Fresh herbs (oregano, basil, chives)

Instructions

1. To make the salad interesting, cut the smaller tomatoes into quarters and slice the larger tomatoes. Place in a bowl and season with salt and pepper. In the meantime, combine one part vinegar with three parts olive oil (for example - ¼ cup vinegar to ¾ olive oil), minced garlic, and some heat. I have lots of jalapenos so I cut one up and add it to the dressing.
2. To serve, spoon the tomatoes onto a platter, add cheese, drizzle with the dressing and sprinkle with the herb of your choice (my preference is fresh oregano).

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