Heirloom Tomato Salad
Ingredients
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- 2 pounds heirloom tomatoes – cored and cut into wedges and thick slices (~5 large heirloom tomatos)
- 1 teaspoons kosher salt
- 1 tablespoons red wine vinegar
- 1/4 cups shallot – thinly sliced (~0.5 medium shallots)
- 1/2 teaspoons black pepper – freshly ground
- 3 tablespoons extra-virgin olive oil
- 1/2 cups basil leaves – torn
- flaky sea salt – to finish (for serving)
Instructions
1. Place the tomatoes in a colander set over a bowl. Sprinkle evenly with the kosher salt and toss gently. Let stand until a few tablespoons of juices collect in the bowl, 10–15 minutes.
2. Meanwhile, in a large mixing bowl combine the red wine vinegar, sliced shallot, and black pepper. Add 2 tablespoons of the collected tomato juices and whisk to blend. Slowly whisk in the olive oil until glossy and lightly thickened.
3. Add the drained tomatoes and torn basil to the bowl. Gently toss to coat, then let sit 5–10 minutes at room temperature to meld.
4. Transfer to a platter, spoon over any remaining dressing, and sprinkle with flaky sea salt to finish (for serving). Serve at room temperature.
Heirloom Tomato Salad showcases peak-season tomatoes with vivid color, tender flesh, and a balance of natural sweetness and acidity. A light vinaigrette and aromatic basil amplify the tomatoes without overshadowing them, while a final sprinkle of flaky salt brings snap and clarity. The textures are juicy and silky, with thinly sliced shallot adding gentle bite and the olive oil lending a lush finish.
The dish reflects a produce-first ethos popularized by farm-to-table cooking, where the tomato itself is the star. While tomato salads are traditional across the Mediterranean, the emphasis on diverse heirloom varieties and minimal adornment became especially celebrated in late 20th-century American markets and restaurants. It’s a seasonal staple that honors older cultivars and the growers who preserved them, turning a few simple ingredients into something memorable.