Heirloom Tomato Salad

When we were in Mallorca, we saw some of the largest heirloom tomatoes we had ever seen at a local farmers’ market. Each one was about 2 lbs. They were beautiful and HUGE!

I love heirloom tomatoes. They are my favorite tomatoes, and seeing these HUGE tomatoes in Mallorca inspired me, and they were a must for our fiesta. So when I saw a recipe in my Spanish cookbooks that highlighted these delicious beauties, I was all over it. 🙂

Heirloom Tomato Salad

Don’t be fooled by this simple salad, because it is composed of just a few basic items. It’s deliciously beautiful. Simple is often the best. The more colors you can use for this simple salad, the prettier it will be. And I learned something new too. In all my years of restaurant experience I never knew that you were not supposed to refrigerate tomatoes. The cold kills the flavor of tomatoes. In every professional kitchen I have ever worked in, and in my own kitchen, we have always refrigerated our tomatoes. But now I that’s not the case. So you see, old dogs can learn new tricks. 🙂

5-6 large, varied heirloom tomatoes, sliced in wedges

5-6 large basil leaves, chiffonade

1 TBSP garlic

3 TBSP fresh chives, chopped small

6 TBSP olive oil 2-3 TBSP lemon balsamic or balsamic vinegar

salt & fresh ground black pepper to taste

Gently toss everything together. I like my salads nice and peppery, so I added about 1 TBSP of ground pepper. I also like my tomatoes lemony, so the lemon balsamic vinegar and/or lemon olive oil is perfect for this salad. The lemon and pepper really bring the flavors of these scrumptious tomatoes to life.

This colorful, simple will be a delight no matter how you eat it, on its own, or as a side dish with other food, especially Spanish style foods. 🙂

When in a rush or stressed out about food, just remember the K.I.S.S. rule, and keep it simple (stupid). Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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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.

16 thoughts on “Heirloom Tomato Salad”

      1. The government requires American farmers to clean their eggs, which removes the egg’s protective coating. In other places, they don’t have to remove the protective coating. If you find someone who raises chickens and you can get fresh eggs from them, you can safely leave those eggs out on the counter.

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