What is the best way to eat heirloom tomatoes?

The best way to eat heirloom tomatoes is simply—fresh and ripe, sliced or wedged, with minimal seasoning like sea salt, black pepper, and a drizzle of good olive oil. This approach allows their natural sweetness and rich flavors to stand out without being masked.

What goes well with heirloom tomatoes?

Heirloom tomatoes pair well with creamy cheeses such as feta or mozzarella, fresh herbs like basil and parsley, tangy vinegars, and crisp vegetables like cucumbers or red onions. They also complement grilled meats, crusty breads, and light pasta dishes.

What are heirloom tomatoes best for?

Heirloom tomatoes are best for fresh preparations such as salads, sandwiches, and caprese dishes. Their rich flavor and vibrant colors make them ideal for recipes where their texture and taste stand out, rather than heavy cooking.

How to cut heirloom tomatoes for salad?

For salads, cut heirloom tomatoes into wedges by halving the tomato and slicing each half into three or four pieces. Alternatively, slice them into rounds about ⅓ inch thick. A sharp serrated knife helps cut the tomato cleanly without squashing it, ensuring tidy slices.

Heirloom Tomato Salad Recipe: Fresh, Flavorful

Description

A vibrant and fresh heirloom tomato salad bursting with color and flavor. Perfect for summer lunches or as a side dish, this salad features juicy heirloom tomatoes, creamy feta, fresh herbs, and a light olive oil and balsamic dressing

Ingredients

Scale

1 pound heirloom tomatoes, sliced into 1/2-inch wedges

1 cup colored grape tomatoes, halved

Sea salt, or kosher salt, to taste

Fresh ground black pepper, to taste

1/2 cup thinly sliced red onions

2 tablespoons extra virgin olive oil

2 to 3 teaspoons balsamic vinegar, or to taste

1 clove garlic, minced

1/3 cup crumbled feta cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

Instructions

Slice the heirloom tomatoes into 1/2-inch wedges and halve the grape tomatoes.

Place the tomatoes in a large salad bowl.

Add the thinly sliced red onions, minced garlic, crumbled feta cheese, chopped basil, and parsley.

Sprinkle with sea salt and freshly ground black pepper to taste.

Drizzle with extra virgin olive oil and balsamic vinegar.

Gently toss the salad to combine all ingredients.

Let the salad rest at room temperature for 20-30 minutes before serving to allow flavors to meld.

Notes

Use a sharp serrated knife to slice tomatoes cleanly without crushing.

Let the salad sit at room temperature before serving for best flavor.

Adjust balsamic vinegar and olive oil to taste.

Enjoy fresh; best eaten the day it is made.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 5g
Sodium: 230mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg

Keywords: heirloom tomato salad, fresh tomato salad, summer salad, White balsamic vinegar, cherry tomatoes, heirloom tomatoes, red onion, olive oil