Heirloom Tomato Salad


Sometimes, simplicity is the best recipe! Especially when you are working with beautiful, fresh, local ingredients. Check out this fabulous display of tomatoes I found at our local market yesterday:

I just couldn’t help myself – I bought just over three pounds of these beauties when my recipe only called for 1-3/4 pounds. It was just too difficult to choose between the beautiful yellow and red one, the green zebra-striped one, the orange one…so I took them all. And that turned out to be a really good thing!

The original plan was to make a lovely, refreshing, tasty gazpacho. I cut the tomatoes into chucks and put them into the blender with red and green pepper, garlic, salt and pepper, cumin, olive oil and a little sherry vinegar. The secret ingredient was a soft piece of white bread to give it body. It tasted fine, but not great. I thought chilling it for an hour or so might help, but it was still just blah. My take-away here is that sometimes it’s best to just let the ingredients shine on their own (with just a little bit of help from some seasonings).

So, I’ll go to work on that gazpacho recipe (Mary suggested V8 – of course! *head smack* I should’ve had a V8!). Anyway, she sent me her brother, Dave’s, lovely and simple recipe for Heirloom Tomato Salad. Now this is what you should do with gorgeous tomatoes!


Heirloom Tomato Salad
Recipe Type: Salad
Author: Dave Oswald
Serves: 2-4
I also added a soft-boiled egg for a little protein – yummy!
  • 1/4 cup balsamic vinegar
  • 1 tsp. whole black pepper corns
  • 1 1/4 lbs. Assorted tomatoes
  • 1 large bunch arugula, stems discarded
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp. finely chopped marjoram leaves
  • coarse sea salt
  • 1 1/2 ounce chunk of parmesan
  1. In a small non-reactive sauce pan, boil vinegar over moderate heat until reduced by half. Set aside to cool.
  2. In a small dry skillet, roast the peppercorns over moderate heat about 2 minutes. Transfer to a mortar and crush coarsely.
  3. Cut tomatoes into slices, chunks and wedges, depending on the size, and arrange on six salad plates.
  4. Surround with arugula.
  5. Drizzle the oil over the salad and sprinkle the marjoram and crushed black pepper. Season with coarse salt.
  6. Using a vegetable peeler, shave the cheese over the top of the salads. Drizzle the balsamic around the edge of the plates and serve.

One comment

  1. Mo Johnson says:

    I am living on heirloom tomatoes right now and was super excited to pick some up at the Roslyn farmers market for $2 a pound. What a score….your right simple is sometimes best.

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