Heirloom Tomato, Garlic & Herb Vinaigrette with Steak Salad

I love all kinds of tomatoes, and I use all different varieties in so many different ways all the time. But I have to say, my favorite tomatoes are the heirlooms. I often hear people say they don’t want to try them because they look funny. They may not be perfectly shaped or colored like so many of the other types of tomatoes, but their taste is to die for. And that, makes them absolutely gorgeous. Believe me, these were every bit as delicious as they look too.

I bought a few of these beauties, of all colors, but I chose to use these rich plum colored ones to make vinaigrette with garlic and fresh herbs.

Heirloom Tomato, Garlic and Herb Vinaigrette

3 large heirloom tomatoes

1-1 1/2 TBSP garlic

2/3 cup olive oil

1/3 cup red wine vinegar

1/4 cup white balsamic vinegar

salt & pepper to taste

about 1-2 TBSP mixed fresh herbs – this time I used rosemary, basil, oregano and thyme – the basics for so many Italian recipes

Place everything in a food processor and blend until it is all blended together and is liquid.

Use on your favorite salads or as part of a sauce for something else. I used it top a deliciously cool summer steak salad with homemade croutons.

Both the salad and the dressing were cool and refreshing and a great, healthy way to beat the heat. I topped Larry’s salad with feta cheese, and mine was sans cheese. We like a lot of stuff in our salads – I know, you are absolutely stunned at this. So I started with a Romaine lettuce base, then added some shredded carrots, grape tomatoes, red onion slices, cucumber slices, cooked green beans, and hard boiled eggs. I grilled the steak and sliced that up and then added the tomato-cheese parsley croutons I cooked up in some butter and olive oil. With a glass or two of some cooled chardonnay, it was a perfect dinner for summer.

Stay cool, stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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