this heirloom tomato salad is the perfect summer recipe. easy to make, lots of flavor, and perfect when paired with crusty bread.
the inspiration
My grandma, Zucchi, and I don’t live in the same state anymore. So, I aim to call her at least once a week if not more and we chat about everything. She is always trying to give me recipe ideas and inspirations which is so helpful.
So, we were going over some ideas I had and she suggested to me to do a tomato salad. At first I thought it is just too simple to make a blog post on it. But then I thought… well a lot of people want and need simple.
Therefore, here we are making an heirloom tomato salad. I called Zucchi this morning to double check on how she makes it and we are doing it her way. Whenever we have a little lunch date she always has the best salads and she will make this yummy tomato salad especially in in the summer.
the ingredients
- Heirloom Tomatoes: of course for the base of our heirloom tomato salad we need heirloom tomatoes! I like to do a mix of red and yellow because they just look so beautiful.
- Vidalia Onion: you just need a little bit of Vidalia onion as it adds a little sweetness and flavor.
- Olive Oil: I like to use light olive oil but you can also use an extra virgin olive oil for a richer flavor. It helps to create a simple dressing.
- Balsamic Vinegar: you don’t need a lot of vinegar as the tomatoes are already on the acidic side but a good quality balsamic will compliment everything well. I like to make sure my balsamic says balsamic vinegar of Modena with the label IGP on it as it will be sweeter.
- Salt: to add saltiness and bring out the juices of the tomatoes.
- Black Pepper: to add a bit of spice.
- Dried Oregano: to add extra delicious flavor.
- Fresh Basil: to add flavor and color.
how to pick the best tomatoes
The most important part of this recipe starts at the food store or wherever you buy your produce. We want high quality delicious tomatoes for this recipe because they are the star of the show.
First off tomato season is from May to October, depending on where you live so keep that in mind when you are buying tomatoes. If you can get your tomatoes from a farmer’s market they will be even more delicious.
Make sure to squeeze them, they should feel firm but a little soft. You do not want them to be too mushy but you also don’t want them to be too firm. It is a bit of a Goldilocks situation. Also, be sure to make sure the whole tomato is good and there aren’t any spots that are overly ripe or potentially moldy.
making the heirloom tomato salad
Now, once you have the most beautiful tomatoes you can find we are ready to make the heirloom tomato salad. You will first slice the tomato as thin or thick as you like. Personally, I like them to be on the thinner side.
Then, you will thinly slice the Vidalia onion. I like how the Vidalia onion compliments the tomato instead of competing with the flavor like a red onion can. Vidalias are a bit more mellow and sweeter in their flavor.
On a large plate or large platter for serving arrange the tomatoes how you like. Then, add sliced onion on top and in between the pieces. Next, you will drizzle half of the olive oil over top, and sprinkle the pepper, salt, and dried oregano on the tomatoes as well. Let this sit for about 10 to 15 minutes for the flavors to start melding together,
Finally, you will pour the balsamic vinegar and the rest of the oil over top. Completing the dish with fresh basil leaves for garnish. It will be so beautiful and it is so easy to make.
ways to enjoy the heirloom tomato salad recipe
This recipe is great for a lunch either alone or shared with friends! Zucchi says it will make you feel like you are at a picnic in Italy when you enjoy it with crusty bread. So, the first way to enjoy this recipe is just get a nice loaf of bread and enjoy.
You can also pair it with something like my Tofu Burgers or Crispy Tofu. If you want to pair it with a fun drink try this Cucumber Mint Lime Refresher.
This recipe can be a great side dish that takes minimal effort to make and makes great use of those beautiful juicy tomatoes in the summer. You can also enjoy this recipe freshly made or you can chill it in the fridge until you are ready to eat.
why you’ll love this recipe
When it is too hot to think about cooking this heirloom tomato salad is truly here to save the day. The taste is so delicious and when paired with bread it can be a full meal for sure.
It utilizes beautiful summer produce and it is a naturally vegan dish since there is no need for any mozzarella cheese like in a Caprese salad. It is also great for anyone with allergies as it is just tomatoes!
heirloom tomato salad faq
- Is this recipe soy free? Yes.
- Is this recipe gluten free? Yes.
- Is this recipe nut free? Yes.
- Do I have to use heirloom tomatoes? No. You can use beefsteak tomatoes, roma tomatoes, you can even add a few sliced cherry tomatoes.
- What else can I add to this heirloom tomato salad? To be fair I want to say nothing. However, if you want to add some extra fresh herbs like chopped parsley that could be nice. If you wanted a fun spin you can add some nuts, I think chopped pistachios would be great. Some people like to add lemon juice to tomatoes or a chopped garlic to tomatoes, but I truly believe you should try the recipe as is and then see how you like it.
- How long will this recipe last? The leftovers will last in the fridge for 2 to 3 days.
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Heirloom Tomato Salad (Zucchi’s Tomato Salad)
Ingredients
- 3 Heirloom tomatoes thinly sliced, or sliced to your preference
- ⅛ Vidalia onion thinly sliced
- 1 tablespoon light olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 5 to 10 leaves fresh basil garnish
Instructions
- Slice the tomatoes and onions as thin or as thick as you like.
- Arrange the sliced tomatoes on a large plate or serving platter. Place the pieces of sliced onion on top and in between the tomatoes.
- Drizzle half of the oil over the tomatoes, along with the salt, pepper, and dried oregano. Crush the dried oregano between your fingers to make the oils come out. Let the tomatoes sit for at least 15 minutes or until ready to eat.
- Then, add the remaining oil, balsamic vinegar, and fresh basil leaves right before serving.
- You can enjoy right away or place in the fridge until you are ready to eat. Serve with crusty bread if desired.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Just made it and it yummy
Yay I am so glad you enjoyed it Kerstin! thank you for trying!