You know I be hitting up heirloom tomatoes again this season. Hell yeah! Summer is always a happy time for me because of heirloom tomatoes. While I eat most of it just straight up with salt sometimes I can put down a proper salad and do the tomatoes justice. I sliced the tomatoes and fanned it out on a plate and seasoned it with salt. I crumbled over some tangy goat cheese and scattered over some raw pistachio, cilantro and jalapeno for a lil kick. I squeezed lime juice over the whole deal and a drizzled extra virgin olive oil to finish along with freshly cracked black pepper. Deliciousness!
Check out some of my old heirloom tomato salads HERE.
I threw this together with stuff I had lying around my little old fridge. Heirloom tomatoes definitely had to be eaten after I had neglected them for some time. But thank goodness they did not go bad. I am not always good about getting around to my produce. Anyways, I chopped up the juicy sweet tomato and tossed it with sliced onion, feta, oil-cured olives, and mint. Dressing was sherry vinegar and extra virgin olive oil and I sprinkled sumac on top. I think this is my favorite heirloom tomato salad of this season. It came out quite juicy and flavors quite similar to Greek salad which I love.
Heirloom tomato salad in the past…
Heirloom Tomato Salad with Avocado & Burrata
Heirloom Tomato & Burrata Salad with Jamon Serrano, Mint
Heirloom Tomato Salad with Fourme d’Ambert
Heirloom Tomato, Burrata, Pistachio Sorrel Pesto
Tomato & Crouton Salad with Persian Cucumber, Sweet Peppers, Basil
Avocado, Baby Heirloom Tomato & Arugula Salad with Ricotta Salata, Lemon Vinaigrette
Heirloom Tomato Caprese
Heirloom Tomato Salad, Nicoise Olives, Feta Mousse, Meyer Lemon Olive Oil
I guess this salad went down a pretty rich road. Can’t say it wasn’t delicious though because it was, like a lot. Extra delicious due to the fact that the perfectly ripe avocado was from the farmer’s market, meaning buttery and flavorful. And of course Gioia burrata is always a treat. Dressed with olive oil and sherry vinegar and sprinkled with thinly sliced red onion and torn basil, this salad hit the spot.
I was panicked a few weekends ago thinking that heirloom tomatoes were going to be gone soon and that I hadn’t got my fill of them this season. I asked the tomato stand people at the Santa Monica farmer’s market how much longer they were going to be showing face and they said until Christmas time! That’s Southern California weather for you.
The combination of juicy heirloom tomatoes and creamy burrata is hard to beat. I usually eat it pretty straight up but since I had some sorrel on hand… Using the handy mortar and pestle I mashed up toasted pistachio, garlic, and chopped sorrel along with a few basil leaves, but leaving out the cheeses. The mortar and pestle is a bit of work but it’s all worth it in the end for the wonderful texture. I thinned out the paste with the deliciously fruity and unfiltered Frantoia Sicilian olive oil that I received from Julie who always spoils me with culinary goodies. I seasoned the tomato slices and burrata with fleur de sel and a drizzle of the olive oil before dolloping the bright herb paste over them. The citrusy tang of the sorrel and nutty pistachio in the pesto brought a new twist to the ol’ heirloom tomato and burrata salad.
I picked up a variety of juicy heirloom tomatoes and the farmer’s market to star them in a panzanella inspired bread salad. I tore up a ciabatta (crust sliced off), tossed it in olive oil along with salt and pepper and toasted them off in the oven until golden brown. Panzanella calls for stale Tuscan bread to be soaked in water to soften it. The water is then squeezed out and the bread is combined with tomatoes and basil to make a nifty and economical salad. In contrast to the traditional way I toasted my stale bread for some crunch against the super juicy heirloom tomatoes.
It’s too bad my photo doesn’t show off all the colors of the tomatoes! In the salad I used brandywine, lemon boy, green zebra and pineapple heirloom tomatoes. Also I added sweet bell peppers, Persian cucumbers, baby arugula and red onion to the mix and toss everything in a red wine vinegar and olive oil dressing along with torn basil. I shaved nutty salty parmigiano reggiano over the top to finish. This salad was tasty! Juicy heirloom tomatoes and crunchy crouton. Can’t go wrong with that.
An heirloom tomato & burrata salad is simplicity at its best.
Simplicity however requires quality and this was not hard at all strolling through Santa Monica’s Saturday farmer’s market. The tomato stand was in full effect, each variety of tomatoes labeled and boxed separately. I went straight for the Pineapple variety, one of my favorites. It’s meaty, juicy and sweet. It never lets me down when I want to be in tomato heaven.
I also picked up some purple and Italian basil at the market. My intention was never to make a tomato and burrata salad but since I was in the area I felt compelled to stop by Bay Cities for an early morning, non-hectic shopping trip. Gioia burrata, freshly baked bread & Rustichella d’Abruzzo balsamic vinegar were the first items to land in my arms.
I am at a bit of a loss when choosing balsamic vinegars but I recognized the Rustichella label from their pasta stocked at Surfas. I got the 6 year bottle for $16. [If anyone can recommend something from Surfas or Bay Cities I would appreciate it!]
Here is how the salad went down…
Perfectly ripe tomato wedges, big ol spoonful of creamy cool burrata in the middle, sprinkled with a confetti of basil, drizzled with a wild Spanish olive oil, very light sprinkling of the Rustichella 6 balsamic just over the tomatoes, and fleur de sel.
It was amazing. Seriously, get yourself a bag of good quality ingredients and you can make *amazing* happen in like a minute.