You can’t beat Heirloom Tomato Salad in season for fresh flavour. This salad is so delicious and so easy you won’t believe it!
Of course you can use other fresh field tomatoes in season but the key here is ‘in season’.
I am lucky to have St. Jacob’s Farmers Market close by so I can access fresh fruit and vegetables in season really easily.
This is so simple and so good I am almost embarrassed to write it up as recipe… but hey… I don’t think of tomato salad usually when I am entertaining. That is going to change from now on.
The key here is ‘in season’ – we all know what those cardboard tomatoes taste like in winter in Canada…. ARRRGHHH!
You can use whatever cheese you like. I like a dab of a soft cheese but you could also grate some fresh Parmesan or Grana Padano.
You may notice that Heirloom tomatoes give off a lot of water. If yours look watery let them sit on your cutting board for several minutes so they don’t flood your appetizer plate.
Oh… did I mention how light in calories this is? You can make it even lighter with a light cheese.
No Chef’s Tips for this Heirloom Tomato Salad because IT. IS. SO. EASY!
Heirloom Tomato Salad
- 2 heirloom tomatoes or other field tomatoes in season
- 2 Tbsps olive oil
- 2 1/2 Tbsps white wine vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 oz soft cheese ex Taleggio, Bocconcini, Burrata
- 2 tsp basil pesto sauce or fresh basil leaves chopped
- Wash and slice tomatoes thinly. Remove any woody center. Arrange slices over 4 plates.
- Combine oil, vinegar, salt and sugar. Drizzle over tomato slices.
- Divide cheese evenly between 4 plates. Divide pesto or basil leaves evenly over the 4 salads.