Description
This heirloom tomato salad is a celebration of peak-season produce. Packed with vibrant color, bold flavor, and fresh herbs, it’s the perfect dish for summer lunches, cookouts, or easy entertaining.
Ingredients
3–4 ripe heirloom tomatoes, assorted colors and sizes
2 tablespoons extra virgin olive oil
1/2 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
1/4 small red onion or 1 shallot, thinly sliced
6–8 fresh basil leaves, torn
1 tablespoon white balsamic vinegar or lemon juice
Optional: 1/4 cup crumbled feta or burrata
Optional: 1/2 avocado, sliced
Optional: 1/4 cup cucumber or radish slices
Optional: 1 tablespoon toasted pine nuts or walnuts
Instructions
1. Rinse and gently dry the heirloom tomatoes. Slice them into wedges or thick rounds depending on their shape and size.
2. Place the sliced tomatoes in a mixing bowl or on a serving platter. Sprinkle with sea salt and let them rest at room temperature for 10–15 minutes.
3. Add sliced red onion or shallots and torn basil leaves over the tomatoes.
4. Drizzle with extra virgin olive oil and your choice of vinegar or lemon juice. Toss gently to coat without breaking the tomatoes.
5. Top with cracked black pepper and any desired add-ins like cheese, avocado, or nuts. Serve immediately or within 30 minutes at room temperature.
Notes
For milder onions, soak them in cold water for 10 minutes before using.
Yellow or orange heirlooms are ideal for a low-acid version.
Use a mix of tomato varieties for best visual and flavor contrast.
Salad can be plated in layers for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American