Heirloom Tomato Salad
Servings: 2 | Time: 25 minutes
This Heirloom Tomato Salad, a summer treasure, Heirloom tomatoes are bursting with flavor, color, and history. Unlike commercial hybrid tomatoes, heirlooms are grown from seeds passed down through generations, preserving their unique taste and appearance. Summer is the ideal time to eat them because that’s when they’re in season and at their peak ripeness. Warm weather and longer days help heirloom tomatoes develop their full-bodied flavor and juicy texture, making them far superior to the bland, out-of-season varieties found in grocery stores year-round. Whether deep red, striped, golden, or even purple, heirlooms bring a rainbow of rich, sun-ripened flavor to the plate.
Tomatoes, especially heirloom varieties, are also packed with nutrients like vitamin C, potassium, folate, and the powerful antioxidant lycopene, which is known for its heart health and anti-inflammatory benefits. In the heat of summer, there’s no better way to enjoy their freshness than in a chilled salad. This recipe is tossed with fresh herbs, a drizzle of olive oil, and maybe some creamy cheese like fresh mozzarella makes a delicious summer tomato salad. It’s both refreshing and nourishing. It’s a simple, no-cook dish that highlights the tomato’s natural flavor while delivering a punch of health benefits—making it the ultimate seasonal staple.
Directions
Drizzle the bread with oil and salt.
Heat a nonstick pan and place the slices oil side down.
Cook for 10 minutes or until brown.
Lay the bread on the plate and top with tomatoes.
Add the grape tomatoes, shallots, capers, mozzarella, basil and toasted bread to a plate.
Drizzle the vinaigrette to the tomatoes.
*Red wine and parsley dressing: ¼ cup red wine vinegar, 2 tablespoons fresh lemon juice, ¼ cup olive oil, ¼ teaspoon kosher salt and mix.
Ingredients
4 slices French baguette
2 tablespoons olive oil
¼ teaspoon kosher salt
3 heirloom tomatoes a variety of colors, cut into slices
1 cup small heirloom grape tomatoes, halved
½ shallot, thinly sliced
1 teaspoon capers
½ cup buffalo mozzarella pearls
½ cup basil, sliced
