Heirloom tomatoes are everywhere right now. So get while the getting is good and add them to sandwiches, salads or make a bruschetta! The Heirloom Salad is a simple, delicious combination of colorful heirloom tomatoes, fennel, red onions and a light lemony balsamic dressing.
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The Heirloom Salad:
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, sweet and red onions round out this simple salad. Serve with pasta, steak, or roast chicken.
The Dressing:
This salad dressing is a pretty straight forward Balsamic Vinaigrette. To make it you’ll need:
A great olive oil– I love Cobram Estates California Extra Virgin Olive Oil, it’s COOC approved, so no fake olive oil here! This olive oil is loaded with healthy Omega 9 fats, is anti-inflammatory, and is good for your heart, brain, and skin!
A great dark balsamic vinegar: I really like Blazing Barrel Dark Balsamic.
And finally a Fabulous sea salt– my absolute favorite sea salt hands down is Maldon’s Flaked Sea Salt!
Do You Love Summer Salads and Want More Recipes?
Take a look at this amazing collection!
The Recipe: The Heirloom Salad
The Heirloom Salad
Ingredients
Salad:
- 4 cups mixed baby greens
- 1 cup baby arugula
- 1 small fennel bulb, thinly sliced
- 1 red, 1 orange and 1 yellow heirloom tomato, diced
- ½ of one small red onion, thinly sliced
- Shaved Parmigiano Reggiano
Dressing:
- 3 Tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2 Tablespoons good quality Balsamic vinegar
- 1 clove garlic, peeled and minced
- ½ cup extra virgin olive oil
- pinch of sea salt and freshly ground pepper
Instructions
Salad:
- Combine all salad ingredients on platter, dress, toss and plate. Use a ‘Y’ peeler to shave Parmesan on top of plated salad and serve.
Dressing:
- Combine all ingredients and whisk till emulsified. Dress salad, top with shaved Parmesan.
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