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 from sales, your price stays the same)

The Heirloom Tomato Salad on a white plate with a bottle of balsamic vinaigrette in the background

 

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 Heirloom Salad on a white plate set on a marble surface

 

 

 

The Recipe: The Heirloom Salad

The Heirloom Salad
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

A delicious, easy seasonal salad.

Course: Salad
Cuisine: Italian
Keyword: easy lunch recipe, light recipe, summer recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
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
Dressing:
  • 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
Instructions
Salad:
  1. 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:
  1. 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