Heirloom Tomato Salad

By Danielle Crittenden Frum

There is nothing exceptional about this recipe; it just relies on exceptional ingredients. Heirloom cherry tomatoes, picked off a vine at home or bought at the farmer's market, are as sweet as candy in high summer. Basil leaves pulled from the garden and shredded directly into a bowl are fragrant and peppery. All you need to add to these is high-quality olive oil, some salt, and freshly ground peppers. I like to add a dash of balsamic vinegar or even glaze -- not that the tomatoes need it: It simply offers a pleasing tang in contrast to their sweetness. 

Serves 4-6. 

A big bowlful of heirloom cherry tomatoes, trimmed and cut in half 
Bunch of fresh basil, rinsed and dried
Best-quality virgin olive oil, such as our Makura olive oil from Israel
Balsamic vinegar
Salt, freshly ground pepper to taste

Cut the basil leaves in ribbons or shred them over the tomatoes. Toss with enough olive oil to coat and a few dashes of the balsamic vinegar. Add salt and pepper just before serving.

Photo by the author.

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