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Heirloom Tomato Salad

While tomatoes are at their peak in summer, this winter I have been coming across the most beautiful and sweet heirloom (organic!) tomatoes for a very decent price. Sometimes the mini sized tomatoes come pre-packed and make buying a cinch. See these gorgeous options by Fresh Direct.

Kid Friendly Idea: Also, my kids love the different colored tomatoes but if your kids have yet to come around to tomatoes and their texture, trying just slicing a few plain with a sprinkle of salt on a plate for them or let them dip it in hummus to get used to it. Or maybe it's the basil or the parsley that you think may deter them? Try dressing it without the herbs this time and to ease them into it.

Heirloom Tomato Salad


Tomatoes- Pick a variety of different color tomatoes that are very flavorful. Examples - Beefsteak, heirloom, red vine, brown Kumato, yellow etc. Your total should amount to the equivalent of 4 large beefsteak tomatoes.

1 handful parsley, chopped

1 handful basil, chopped

2 scallions, white part only and outer layer peeled


1 clove garlic

Juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons extra virgin olive oil


With a serrated knife slice the tomatoes down the center length wise. Take a spoon and scoop out the seeds and liquid. Then take your knife and cut thin slices in the shorter direction, creating a crescent moon shape. Place the tomatoes in a large mixing bowl (not serving bowl) and add the chopped herbs and scallions.

Make the dressing by whisking the garlic, lemon, salt and pepper together. While whisking, slowly add the olive oil until combined. When you are ready to serve spill the dressing over the salad and using gloves gently mix the salad with your hands until well combined. Leaving the gloves, use your hands to move the salad to the serving bowl.

The gloves/hand technique is useful to plate the salad so the bowl doesn't look messy. Also the tomatoes are delicate and if you use serving spoons to mix it could break the tomatoes.

Plan Ahead:

1. The tomatoes can be prepped the day before and stored in a dish lined with paper towel. Drain any liquid that accumulated in the bowl before you use the tomatoes the next day.

2. The dressing can be made the day before and stored in the fridge.

3. The dressed tomatoes will only last on the day its made. Although if you really don't like to waste (like me!) you can take your leftovers and cook down in a pot to make tomato sauce for the next day! So damn smart.

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