Vibrant heirlooms give way to a deliciously simple salad. Wonderful as a starter, side, or seasonal entrée, you’ll want to make this every week until September (or until tomatoes lose their luster).
There’s nothing quite as delightful as an heirloom tomato salad. Paired with crisp rosé and grilled ciabatta, this dish is summertime heaven.
Picked at peak harvest, these beauties are as flavorful as they are colorful. Sweet and juicy, they represent the innate goodness of fresh, locally-grown food. Farm to table, there’s nothing better. In many ways, ripe tomatoes celebrate the warm, fleeting days of summer.
Because these tomatoes are truly magnificent, they hardly need an accompaniment (or they quickly lose their integrity). Straight off the cutting board, they’re plenty delicious. But to heighten the overall flavor, I drizzled a light honey mustard vinaigrette over the veg and topped the tomatoes with diced chives. I love eating this salad at room temperature, especially after the tomatoes have marinated in the vinaigrette for a few hours.
Heirloom Tomato Salad with Honey Mustard Vinaigrette
- 1 large heirloom tomato
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 2 tsp honey mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp chopped chives
- Slice tomato into wedges and arrange in a shallow bowl.
- Mix all vinaigrette ingredients (except chives) in a mason jar, weck jar, or salad dressing bottle. Shake vigorously.
- Drizzle the salad dressing on top of the tomatoes. Top with chopped chives.