Heirloom Tomato Salad
Heirloom Tomato Salad is rated
out of
5 by
4.
Prep Time:
20 minutes
Cook Time:
0 minutes
Servings:
4
Heirloom varieties are fruits and vegetables that were once cultivated but fell out of favor with large-scale growers because the produce neither shipped nor stored well. Many of them have superior flavor, however, and small-scale farmers have reintroduced the best varieties to farmers markets and greengrocers. Available in a wealth of sizes, flavors and colors, including yellow, orange and zebra striped, heirloom tomatoes are one of the glories of summer. Vendors at farmers markets will often offer you a taste of each type before you make a choice.
Ingredients:
- 6 to 8 very ripe heirloom tomatoes, in a variety
of sizes, shapes and colors - 1⁄4 to 1⁄2 tsp. sugar
- Salt, to taste
- 2 green onions, 1⁄4 red onion or 1 shallot,
chopped - 2 garlic cloves, finely chopped (optional)
- 2 tsp. minced fresh oregano, or to taste
- Balsamic vinegar, to taste
- Sherry vinegar or white wine vinegar, to taste
- 3 to 5 Tbs. extra-virgin olive oil
- Coarse country bread for serving
Directions:
Slice the tomatoes, capturing their juices in a bowl. Layer the tomatoes on a platter, sprinkling them with the sugar, salt, green onions, garlic, oregano and the captured juices as you arrange them.
Finish with a sprinkling each of balsamic vinegar and sherry vinegar, then drizzle with the olive oil. Let stand until ready to serve, or for up to 2 hours. Accompany with the bread for sopping up the juices. Serves 4.
Variations: Other summery fresh herbs can be used in place of the oregano: 1 tsp. chopped fresh thyme or rosemary, 1 Tbs. chopped fresh flat-leaf parsley, or 2 to 3 Tbs. chopped fresh basil.
Finish with a sprinkling each of balsamic vinegar and sherry vinegar, then drizzle with the olive oil. Let stand until ready to serve, or for up to 2 hours. Accompany with the bread for sopping up the juices. Serves 4.
Variations: Other summery fresh herbs can be used in place of the oregano: 1 tsp. chopped fresh thyme or rosemary, 1 Tbs. chopped fresh flat-leaf parsley, or 2 to 3 Tbs. chopped fresh basil.
Adapted from
Williams-Sonoma Collection Series,
Vegetable,
by Marlena Spieler
(Simon & Schuster, 2002).
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Rated 5 out of
5
by
Bb56 from
Our favorite!
This is an easy and fast salad. Everyone who tries it asks for the recipe. It is also easy to change the flavors by using different herbs, onion, vinegar or oil. When we use the bread it makes a filling meal.
Date published: 2021-07-22
Rated 4 out of
5
by
Nobuko from
Refreshing summer salad
I tried this recipe in using heirloom tomatoes that I had grown in the back yard. It was tasty and refreshing. On the contrary to one of the previous reviews, I found the addition of a little bit of sugar to be helpful in enhancing the flavor of the tomatoes and making the taste of vinegar a bit milder. It is only 1/4 to 1/2 tea spoon and it does not make the whole salad sweet.
Date published: 2014-08-31
Rated 5 out of
5
by
webbairejordan from
Delicious Summer Salad
I have made this salad several times this summer and everyone loves it. I use a really good balsamic vinegar and olive oil, that is the key. Use very little sugar, it gives the salad a nice and needed touch, the key is to use very little. Make it at least two hours ahead so flavors can mix.
Date published: 2014-08-18
Rated 2 out of
5
by
Anonymous from
Leave out the sugar
Why anyone with a palate add sugar to any non-dessert dish? It obscures subtle flavors of the heirloom tomatoes, and after all, isn't taste the point of using heirloom tomatoes? Try the recipe without the sugar first.
Date published: 2013-08-11