Heirloom tomatoes are everywhere right now! So get while the getting is good and add them to sandwiches, salads or make a bruschetta! This simple and delicious salad combines colorful heirloom tomatoes, fennel, red onions and a light lemony balsamic dressing and is topped with shaved Parmesan Reggiano! (This post contains affiliate links. I may make a commission off sales, your price stays the same)
Heirloom tomatoes are in season from mid summer through fall. When they aren’t available this salad is still delicious with your favorite variety of red tomato.
Fennel and red onions provide the texture and flavor in this salad. Fennel is a highly fragrant herb that tastes a bit like licorice. We use the white bulb on the end, not the greens.
Of course we use fresh garlic for it’s healthful properties and flavor. If you are in need of an excellent knife I highly recommend the 8″ Wusthof Chef’s knife! (affiliate link) And if you need guidance in selecting and caring for a knife that will last your lifetime, click here.
I always recommend using the best quality Extra Virgin Olive Oil, Balsamic Vinegar and sea salt in all my recipes. Maldon’s flaked sea salt is my favorite! Ingredients really make a difference in the outcome of any recipe but especially in salads!
The Recipe: The Heirloom Salad
A delicious, easy seasonal salad.
- 4 cups mixed baby greens
- 1 cup baby arugula
- 1 small fennel bulb thinly sliced
- 1 red 1orange and 1 yellow heirloom tomato, diced
- ½ of one small red onion thinly sliced
- Shaved Parmigiano Reggiano
- 3 T freshly squeezed lemon juice
- 2 tsp lemon zest
- 2 T good quality Balsamic vinegar
- 2 cloves garlic minced
- ½ cup extra virgin olive oil
- pinch sea salt and freshly ground pepper
Combine all salad ingredients on platter, dress, toss and plate. Use a ‘Y’ peeler to shave Parmesan on top of plated salad and serve.
Combine all ingredients and whisk till emulsified. Dress salad, top with shaved Parmesan.
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Post tags: tomatoes, salad, balsamic, green salad, salads, gluten free, vegetarian, vegetables, vegetable