This Heirloom Tomato Salad is the perfect way to enjoy summer's gorgeous tomatoes! Plus it's vegan, gluten free and paleo!
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Heirloom Tomatoes and the Joys of Summer
I have never claimed to be anything fancy. You can probably tell that by the topics on this blog: simple food, books, cats, gardening and wine. These are the simple pleasures in life that fill me with joy.
While I pretty much don't care for summer, it's way too hot, I do love summer's produce. Especially tomatoes. I have loved tomatoes for as long as I can remember. I remember as a child at my Aunt's house, eating them like apples, still warm from the sun. Seeds and juice running down my arm.
Heirloom Tomato Salad
I don't think tomatoes need much done to them to make them amazing. They just are amazing. I don't even like them on sandwiches. To all of you that love the classic tomato sandwich, go for it, it's just not me. I just want tomatoes. So, when I needed a side dish, I eyed the 3 gorgeous heirloom tomatoes sitting on my counter. Then I remembered my Scalloped Zucchini Salad so I created this Heirloom Tomato Salad.
"Create" in the sense that it's really a Caprese salad minus the cheese, but whatever. Plus if you google Heirloom Tomato Salad, there are probably zillions of them, so I will not rank in Google and no one will ever see this post, but whatever. As you can see, it's a whatever kind of day.
To make this easy Heirloom Tomato Salad
- Thinly slice some tomatoes with a sharp tomato knife.
- Scallop them all pretty in a shallow tart dish.
- Drizzle with some good olive oil, and your favorite vinegar. I used my Garlic Blossom Vinegar.
- Season with salt and pepper and sprinkled with some baby basil or oregano leaves.
- I let it marinate at room temperature for about 30 minutes.
Heirloom Tomato Salad
- 2-3 heirloom tomatoes thinly sliced
- 2 tablespoons good extra virgin olive oil
- 2 tablespoons white wine or flavored vinegar
- salt and pepper
- fresh basil leaves
- Layer tomatoes in a pretty pattern in a shallow dish. Drizzle with olive oil and vinegar and sprinkle with salt and pepper. Let sit at room temperature for about 30 minutes. Before serving garnish with fresh baby basil leaves.
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