Best 20 Heirloom Tomato Salad Recipes

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**Heirloom Tomato Salad: A Medley of Flavors and Colors**

Indulge in a symphony of flavors and colors with our heirloom tomato salad recipes. Heirloom tomatoes, known for their unique shapes, vibrant hues, and intense taste, take center stage in these culinary creations. From classic combinations to innovative twists, our salad recipes offer a delightful journey for your palate. Whether you prefer a simple yet elegant salad or one bursting with a variety of ingredients, we have something for every taste. Get ready to elevate your salad game and experience the magic of heirloom tomatoes in these delectable recipes.

**Recipes Included:**

1. **Classic Heirloom Tomato Salad:**

Savor the essence of heirloom tomatoes in this timeless recipe. Fresh, ripe tomatoes are sliced and tossed with fragrant basil, tangy red onion, and a drizzle of balsamic vinegar. The simplicity of this salad allows the natural flavors of the tomatoes to shine through, creating a refreshing and flavorful dish.

2. **Heirloom Tomato Salad with Burrata:**

Elevate your salad experience with the addition of creamy burrata cheese. Juicy heirloom tomatoes, creamy burrata, and a drizzle of balsamic glaze come together in perfect harmony. The richness of the burrata complements the acidity of the tomatoes, creating a delightful balance of flavors.

3. **Heirloom Tomato Salad with Watermelon and Feta:**

Experience a refreshing twist on the classic tomato salad. Sweet watermelon, tangy feta cheese, and zesty mint join forces with heirloom tomatoes to create a vibrant and flavorful salad. The interplay of sweet and savory elements, along with the contrasting textures, makes this salad a true delight.

4. **Heirloom Tomato Salad with Grilled Halloumi:**

Add a touch of smokiness to your salad with grilled halloumi cheese. Grilled halloumi's slightly crispy exterior and soft, melty interior pair perfectly with the juicy heirloom tomatoes. Drizzle some honey and sprinkle some chopped nuts for an extra layer of flavor and texture.

5. **Heirloom Tomato Salad with Quinoa and Chickpeas:**

Transform your salad into a hearty and protein-packed meal with the addition of quinoa and chickpeas. Cooked quinoa provides a nutty flavor and chewy texture, while chickpeas add a boost of protein and fiber. Combined with heirloom tomatoes, fresh herbs, and a tangy dressing, this salad is a wholesome and satisfying option.

6. **Heirloom Tomato Salad with Avocado and Corn:**

Indulge in a vibrant and colorful salad featuring heirloom tomatoes, ripe avocado, and sweet corn. The creamy avocado and sweet corn add a delightful contrast to the tangy tomatoes. A sprinkle of cilantro and a drizzle of lime vinaigrette complete this refreshing and flavorful salad.

7. **Heirloom Tomato Salad with Goat Cheese and Arugula:**

Experience a delightful combination of tangy goat cheese and peppery arugula in this heirloom tomato salad. Creamy goat cheese crumbles add a rich and tangy flavor, while arugula's slightly bitter notes balance the sweetness of the tomatoes. Drizzle with a balsamic vinaigrette for a finishing touch.

8. **Heirloom Tomato Salad with Peaches and Prosciutto:**

Create a unique and flavorful salad by combining heirloom tomatoes with sweet peaches and savory prosciutto. The sweetness of the peaches and the saltiness of the prosciutto complement each other perfectly, while the heirloom tomatoes add a juicy and refreshing element. A drizzle of balsamic glaze and some crumbled goat cheese complete this delightful salad.

Check out the recipes below so you can choose the best recipe for yourself!

HEIRLOOM TOMATO SALAD



Heirloom Tomato Salad image

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 15

2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion
DRESSING:
3 tablespoons olive oil
2 tablespoons white 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

Steps:

  • 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.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HEIRLOOM TOMATO & ZUCCHINI SALAD



Heirloom Tomato & Zucchini Salad image

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 12 servings (1 cup each).

Number Of Ingredients 8

7 large heirloom tomatoes (about 2-1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon

Steps:

  • In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED CORN AND HEIRLOOM TOMATO SALAD



Roasted Corn and Heirloom Tomato Salad image

Colorful and refreshing salad using flavorful summer vegetables. The grilled vegetables and crisp tastes complement many grilled meats. You can substitute cherry tomatoes for the baby heirloom tomatoes.

Provided by Dean

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

4 ears corn on the cob, husks and silk removed
2 teaspoons olive oil
salt and ground black pepper to taste
1 red bell pepper
1 yellow bell pepper
1 ½ pints small heirloom tomatoes, halved
1 small red onion, halved and thinly sliced
1 bunch fresh basil, coarsely chopped
6 ounces mixed salad greens
2 tablespoons olive oil, or to taste
balsamic vinegar, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Rub ears of corn with 2 teaspoons olive oil and sprinkle with salt and black pepper; roast the ears on the preheated grill, turning occasionally, until the kernels are lightly browned, 10 to 15 minutes. Place red and yellow bell pepper on the grill and roast until the skins are blistered and lightly charred, turning often, about 15 minutes. Remove corn and bell peppers and let cool.
  • Cut the kernels from the cobs and place into a large bowl. Peel skins from bell peppers, seed, and cut the peppers into 1-inch pieces; mix peppers and corn together. Lightly toss with heirloom tomatoes, red onion, and basil. Cover and refrigerate until serving time.
  • Just before serving, mix in the salad greens and drizzle salad with 2 tablespoons olive oil and balsamic vinegar. Lightly toss to coat with dressing and season with salt and black pepper.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 16.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 21 mg, Sugar 6.7 g

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD



Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad image

The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

Coarse salt and freshly ground black pepper
6 to 8 ears sweet corn, husks removed
3 tablespoons olive oil
1 pound baby heirloom tomatoes, halved
1/2 bunch cilantro, chopped
1 jalapeno, seeded and finely chopped
4 cups arugula
Juice of 2 limes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 avocados, pitted, peeled, and sliced

Steps:

  • Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
  • Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
  • Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
  • Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.

FRESH HEIRLOOM TOMATO SALAD



Fresh Heirloom Tomato Salad image

This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
3 large heirloom tomatoes, sliced
1/2 cup fresh basil leaves
1/3 cup pine nuts, toasted
3 tablespoons chopped red onion
2 ounces fresh goat cheese, crumbled

Steps:

  • Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

HEIRLOOM TOMATO SALAD WITH FETA



Heirloom Tomato Salad with Feta image

Greek-style heirloom tomato salad. Garnish with more basil.

Provided by Roni

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 9

¼ cup chopped fresh basil
3 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 large multicolor heirloom tomatoes, sliced
2 medium English cucumbers, sliced
⅓ cup crumbled feta cheese

Steps:

  • Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
  • Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 24.5 g, Cholesterol 22.3 mg, Fat 19.8 g, Fiber 5.5 g, Protein 8.3 g, SaturatedFat 5.8 g, Sodium 717.5 mg, Sugar 14.1 g

HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO, AND ARUGULA



Heirloom Tomato Salad with Nectarines, Avocado, and Arugula image

With farmers' markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines, and sliced avocado. A bright, simple vinaigrette of extra-virgin olive oil and white vinegar brings out the fresh flavors. A generous sprinkle of flaky sea salt tops it off!

Provided by GroveProvisions

Time 15m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
2 tablespoons white vinegar
2 large heirloom tomatoes, sliced
6 ounces arugula
2 medium nectarines, sliced
1 large avocado, sliced
salt and freshly ground black pepper to taste
flaky sea salt

Steps:

  • Whisk oil and vinegar together in a bowl.
  • Place the sliced tomatoes on a platter and drizzle with about half of the vinaigrette and sprinkle with a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Sprinkle with flaky sea salt and more pepper.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 18.6 g, Fat 17.8 g, Fiber 7.7 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 20.9 mg, Sugar 9.3 g

HEIRLOOM TOMATO AND FETA SALAD



Heirloom Tomato and Feta Salad image

This is a fresh, flavorful salad with heirloom tomatoes. Even my non tomato-eating husband likes this recipe. We went out to dinner for tapas one night and they had a similar salad. I came home and recreated it with my own twist. We loved it, I hope you do too. I'm sure this will work with regular tomatoes too.

Provided by Joanna DaCosta

Time 20m

Yield 4

Number Of Ingredients 13

3 medium heirloom tomatoes, sliced
1 (4 ounce) package feta cheese, or to taste
6 grape, seedlesses seedless red grapes, cut in half
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon dried basil
1 wedge lime
1 (1 inch) piece fresh ginger
1 teaspoon white vinegar, or as needed
1 slice yellow onion
¼ cup canola oil

Steps:

  • Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
  • Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
  • Spoon vinaigrette over the salad to serve.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 15.2 g, Cholesterol 25.1 mg, Fat 20.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 466.3 mg, Sugar 12.8 g

HEIRLOOM TOMATO SALAD WITH MOZZARELLA AND BASIL



Heirloom Tomato Salad with Mozzarella and Basil image

Categories     Salad     Cheese     Mustard     Tomato     Side     Picnic     Vegetarian     Backyard BBQ     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
4 lb mixed heirloom tomatoes, quartered if small or cut into 1/4-inch-wide wedges if larger
1 lb cherry tomatoes
1 lb very small mozzarella balls (1/4 inch; sometimes called perlini) or 1 lb lightly salted mozzarella, cut into 1/4-inch pieces
1 1/2 cups loosely packed small basil leaves or torn large leaves

Steps:

  • Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.

HEIRLOOM TOMATO, CORN, AND FETA SALAD



Heirloom Tomato, Corn, and Feta Salad image

Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.

Provided by wolfnet

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic
½ teaspoon white sugar
½ teaspoon kosher salt
ground black pepper to taste
2 ears fresh corn, shucked
4 large heirloom tomatoes
1 cup crumbled feta cheese
1 cup thinly sliced red onion
¼ cup fresh basil leaves
3 tablespoons minced fresh chives

Steps:

  • Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
  • While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
  • Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
  • Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
  • Let marinate at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g

HEIRLOOM TOMATO SALAD WITH FETA DRESSING



Heirloom Tomato Salad with Feta Dressing image

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

Provided by Monday Morning Cooking Club

Categories     HarperCollins     Salad     Summer     Tomato     Feta     Oregano     Quick & Easy     Vegetarian     Avocado

Yield Serves 10 as a side dish

Number Of Ingredients 11

2 kg (4. lb) assorted heirloom tomatoes
2 teaspoons sea salt
1/4 teaspoon ground black pepper
200 g (7 oz) feta cheese, crumbled
125 ml (1/2 cup) extra virgin olive oil
30 ml (1 1/2 tablespoons) red wine vinegar
1 clove garlic, crushed
2 teaspoons dried oregano
1 avocado
1/2 red onion, halved and thinly sliced
Sea salt and ground black pepper

Steps:

  • Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them on a serving plate, alternating color and sizes, and sprinkle with the salt and pepper.
  • To make the dressing, in a large bowl, whisk together half of the feta with the olive oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
  • Peel and slice the avocado, reserving some for garnish, and place it on top of the tomato. Pour the dressing over the salad and top with the reserved avocado and onion. Sprinkle the remaining feta on top and serve.

HEIRLOOM TOMATO SALAD WITH CRUMBLED GOAT CHEESE



Heirloom Tomato Salad with Crumbled Goat Cheese image

Either way, now is when I look for ways to make our heirloom tomatoes the star of any dish I use them in. That's the case with this dish. The tomatoes were firm and sweet, with just the hint of acidity from the lemon juice, countered by the tang of onion and the creaminess of the dressing and goat cheese crumbles. Nancy and I both went back for seconds and she finished off the leftovers the next day before I could even get home!

Provided by Scott Koeneman

Time 15m

Yield 4

Number Of Ingredients 11

½ cup fat-free mayonnaise
¼ cup reduced-fat buttermilk
3 tablespoons thinly sliced green onions
1 ½ tablespoons fresh lemon juice
1 clove garlic, minced
kosher salt to taste
6 medium heirloom tomatoes, cored and cut into wedges
½ cup thinly sliced onion
1 tablespoon fresh lemon juice
kosher salt and freshly ground black pepper to taste
2 ounces crumbled soft goat cheese

Steps:

  • Whisk mayonnaise, buttermilk, green onions, lemon juice, garlic, and salt for dressing together in a small bowl. Chill in the refrigerator until ready to use if not serving immediately.
  • Combine tomatoes, onion, lemon juice, salt, and pepper for salad in a bowl.
  • Divide mixture between plates. Drizzle with dressing and top with crumbled goat cheese.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 17 g, Cholesterol 11.8 mg, Fat 4.8 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 3.1 g, Sodium 309.8 mg, Sugar 10.9 g

HEIRLOOM TOMATO AND MOZZARELLA SALAD



Heirloom Tomato and Mozzarella Salad image

As my name depicts, I'm a huge proponent of heirloom variety fruits and vegetables. This is one of my favorite ways to enjoy these lovely, unique fruits. As soon as they come back into season I'll post a photo of this beautiful salad.

Provided by Heirloom

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 medium heirloom tomatoes, wedged (I like mixing green, deep purple, yellow and orange)
6 ounces fresh mozzarella cheese, either in bite size balls (Bocconcini)
4 ounces kalamata olives, pitted and chopped
12 leaves fresh basil, torn
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
sea salt
cracked pepper

Steps:

  • In a wooden salad bowl toss all ingredients together.
  • Season with salt and pepper according to taste.
  • Serve immediately.

HEIRLOOM TOMATO SALAD WITH FRESH GREENS, BLUE CHEESE AND CREAMY CHIVE DRESSING



Heirloom Tomato Salad with Fresh Greens, Blue Cheese and Creamy Chive Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 14

2 cups fresh mixed mesclun greens
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper
Assorted large and small heirloom tomatoes, sliced or quartered
Creamy Chive Dressing, recipe follows
Point Reyes blue cheese, crumbled
Whole chives, for garnish
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 heaping tablespoon prepared mayonnaise
1/4 cup chopped fresh chives
Salt and freshly ground black pepper
1/2 cup canola oil

Steps:

  • Place greens in a bowl and toss with the vinegar and oil and season with salt and pepper. Transfer to a platter. Arrange tomatoes over greens, sprinkle with salt, and drizzle with chive dressing. Sprinkle blue cheese over top and garnish with a few fresh chives.
  • Combine all ingredients in a blender and blend until smooth.

GRANDMA'S HEIRLOOM TOMATO SALAD



Grandma's Heirloom Tomato Salad image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cucumbers (baby or English), cut into 1/2- to 3/4-inch-thick rounds
1 small sweet onion, sliced
1 tablespoon kosher salt
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh dill
1 tablespoon sugar
Freshly cracked black pepper
1 pound heirloom tomatoes, cut into wedges

Steps:

  • Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid.
  • Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed.

PHILIPPE BERTINEAU'S HEIRLOOM TOMATO SALAD WITH FARM GOAT CHEESE



Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese image

Provided by Jonathan Reynolds

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

1 Cherokee tomato
1 Green Zebra tomato
1 Striped tomato
1 Aunt Ruby's German Green tomato
1 pint mixed baby heirloom tomatoes: cherry, pear and currant
2 shallots, minced
3 tablespoons Spanish extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
Salt and freshly ground white pepper to taste
4 ounces fresh goat cheese, at room temperature
1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced
Brittany gray sea salt to taste

Steps:

  • Slice each large tomato crosswise into 1/4-inch slices. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
  • Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
  • Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.)

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 671 milligrams, Sugar 14 grams

FRESH MOZZARELLA AND STACKED HEIRLOOM TOMATO SALAD WITH GREEN CHILE-CILANTRO OIL AND CHIPOTLE VINEGAR



Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
Salt and freshly ground black pepper
1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
Green Chile-Cilantro Oil, recipe follows
Chipotle Vinegar, recipe follows
2 cups extra-virgin olive oil
1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
1/4 cup cilantro leaves
Salt
1 cup red wine vinegar
2 teaspoons chipotle pepper puree
Salt

Steps:

  • Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.;
  • Combine all ingredients in a blender and blend for 5 minutes.
  • Blend all ingredients in a blender until smooth.

HEIRLOOM GRAPE TOMATO SALAD



Heirloom Grape Tomato Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 13

1 lemon
1/4 cup apple cider vinegar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1 tablespoon chopped chives
1/4 cup chopped fresh basil leaves
1/2 cup plain yogurt
1 cup extra-virgin olive oil
Freshly ground black pepper
1 pint red grape or cherry tomatoes, halved (preferably an heirloom variety such as Tommy Toe)
1 pint yellow grape tomatoes, halved
3 stalks celery, cleaned, leaves removed and thinly sliced
6 scallions, white and tender green parts only, sliced

Steps:

  • Prepare the vinaigrette, just before use. Place the lemon in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since the lemon will be hot coming from the microwave, you will need to set it aside briefly, until it cools just enough to handle.
  • Pour vinegar into a blender, turn it on, and then squeeze in lemon juice from the microwaved lemon. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, and yogurt, and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream.
  • Mix together tomatoes, celery, and scallions and toss with dressing.

HEIRLOOM TOMATO SALAD WITH BUTTERMILK DRESSING AND BLUE CHEESE



Heirloom Tomato Salad With Buttermilk Dressing and Blue Cheese image

Recipe by Molly McCook and Richard King, Ellerbe Fine Foods, Fort Worth, Texas. Bon Appetit Sept. 2010. I've made this recipe several times. Great way to use up tomatoes from the garden. Read More http://www.bonappetit.com/recipes/2010/09/heirloom_tomato_salad_with_buttermilk_dressing_and_blue_cheese#ixzz1gunjGSUV

Provided by Queen Dana

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons finely chopped fresh Italian parsley
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons minced shallots
1 small garlic clove, minced
coarse kosher salt
6 assorted large heirloom tomatoes, cored, cut into 3/4-inch-thick wedges
1/2 cup thinly sliced shallot
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
coarse kosher salt
3/4 cup crumbled blue cheese
2 green onions, thinly sliced diagonally
2 tablespoons fresh Italian parsley

Steps:

  • Dressing.
  • Whisk first 6 ingredients in small bowl. Season dressing with coarse salt and freshly ground pepper.
  • Salad.
  • Place tomatoes and shallots in large bowl. Add oil and lemon juice; sprinkle with coarse salt and freshly ground pepper and toss. Divide among 6 plates. Drizzle with dressing. Sprinkle with blue cheese, green onions, and parsley.

HEIRLOOM TOMATO SALAD WITH GARLIC OIL



Heirloom Tomato Salad with Garlic Oil image

This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
3 small garlic cloves, thinly sliced lengthwise
2 pounds heirloom tomatoes (any combination), halved, or quartered if large
Coarse salt and freshly ground pepper
1/2 bunch chives, cut into 1-inch pieces (1/4 cup)
1/4 cup fresh basil, leaves torn if large

Steps:

  • Heat oil and garlic in a small saute pan over medium-low heat. Cook until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool for 10 minutes.
  • Arrange tomatoes on a serving platter, and season with salt and pepper. Drizzle with the garlic oil, and sprinkle with chives and basil just before serving.

Tips:

  • Choose the ripest, most flavorful heirloom tomatoes you can find. Look for tomatoes that are deeply colored, with no blemishes or bruises. Avoid tomatoes that are too hard or too soft.
  • Use a variety of heirloom tomatoes. This will give your salad a more complex flavor and texture. Some good options include Brandywine, Cherokee Purple, and Green Zebra tomatoes.
  • Slice the tomatoes thinly. This will help them absorb the dressing and make them easier to eat.
  • Use a simple dressing. A good vinaigrette or olive oil and balsamic vinegar dressing will let the flavor of the tomatoes shine through. Avoid using dressings that are too heavy or creamy.
  • Add some fresh herbs. Fresh basil, oregano, or thyme will add a nice pop of flavor to your salad.
  • Serve the salad immediately. Heirloom tomato salad is best when it is served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

Heirloom tomato salad is a delicious and refreshing summer dish that is perfect for any occasion. With its vibrant colors and complex flavors, this salad is sure to impress your guests. So next time you're looking for a healthy and flavorful salad, give this heirloom tomato salad a try.

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