Heirloom Tomato Salad

Heritage Tomato Salad served on a platter sitting on a white countertop.

Heirloom Tomato Salad is an incredibly fresh and flavorful side dish perfect for Spring and Summer meals. Juicy heirloom tomatoes are drizzled with a fresh herb, garlic and red wine vinaigrette. This salad is as appealing to the taste buds as it is to the eyes.

Course Salad

Cuisine American

Keyword Heirloom Tomato Salad, Heritage Tomato Salad, Italian Tomato Salad

Prep Time 15

Servings Servings

Calories 185kcal

Author Heather

Ingredients

4 pounds heirloom tomatos *see Note #1 below
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar *see Note #2 below
4 cloves garlic *crushed, about 1 tablespoon
1 teaspoon salt *see note #3 below
1/2 small red onion *thinly sliced
4 sprigs fresh oregano *chopped
2 springs fresh rosemary *chopped
8 large basil leaves *julienned, see note #4 below
1 tablespoon capers *drained
3 ounces Italian Castelvetrano olives
black pepper *sprinkled to desired amount

Instructions

In a medium sized mixing bowl whisk together the olive oil and vinegar.
Stir in garlic, onion and herbs.
Core tomatoes and slice into wedges. Arrange on a platter.
Drizzle tomatoes with dressing and sprinkle capers, olives and black pepper over the top of the tomatoes.
Garnish with fresh basil leaves and serve immediately.

Notes

Recipe Notes

Note #1- Using a combination of different varieties of heirloom tomatoes will give a beautiful array of colors and flavors. Also, including small cherry tomatoes will give the salad wonderful texture.

Note #2- Vinegar Options

Red Wine Vinegar is a solid choice when using a variety of both sweet and acidic tomatoes.

White Wine Vinegar is a good choice when you want more of the tomato flavor to shine through.

Balsamic Vinegar is a great choice for those who love balsamic. Also, because this vinegar is sweeter, it is an excellent choice for more acidic tomatoes.

White Balsamic tends to be more delicate with a sweet flavor. This type of vinegar works best with heirloom tomatoes that are much more acidic.

Note #3- For this recipe I used Maldon's flakey sea salt. If using regular table salt, start with 1/2 teaspoon and add more if needed.

Note #4- The total amount of fresh herbs will equal approximately 3/4-1 cup chopped.

Dried Herbs Substitution Amounts

1 heaping teaspoon Oregano

1 teaspoon ground Rosemary

2 teaspoon basil

Nutrition