Heirloom Grape Tomato Salad Recipes

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HEIRLOOM TOMATO SALAD



Heirloom Tomato Salad image

This Japanese salad is one of my favorite ways to use heirloom tomatoes from the greenmarket. If you can find it, shiso leaf will really bring out their sweetness.

Provided by Anita Lo

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 13

1/4 cup dashi, stock made from kelp and bonito flakes; available at many supermarkets or online
3 tbsps soy sauce, or to taste
2 tbsps lemon juice, or to taste
1 tbsp rice wine vinegar, or to taste
1/4 cup vegetable, soybean or canola oil
1 Clove garlic, chopped
1/4 cup Vidalia onion, finely chopped
Black pepper to taste
1 quart Heirloom tomatoes, a variety, cored and sliced into bite-sized pieces
2 tbsps scallion thin bias cut
1/4 cup red onion, thinly sliced
4 shiso leaves, ripped (optional)
Salt and pepper to taste

Steps:

  • For the vinaigrette: place dashi, soy sauce, lemon juice, rice wine vinegar, oil, garlic and onion in a blender. Season with black pepper. Whirl until smooth. Taste and adjust seasonings.
  • For the tomato salad: Cut tomatoes so they're in different shapes but roughly all the same size. Add the scallions, followed by the red onion. Season to taste with salt and pepper. Taste the vinaigrette and adjust with more vinegar and soy if necessary.
  • Dress the salad by pouring about half of the vinaigrette and gently toss. Serve immediately or store vinaigrette up to three days in advance. Garnish with thinly sliced shiso leaves.

FRESH HEIRLOOM TOMATO SALAD



Fresh Heirloom Tomato Salad image

This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
3 large heirloom tomatoes, sliced
1/2 cup fresh basil leaves
1/3 cup pine nuts, toasted
3 tablespoons chopped red onion
2 ounces fresh goat cheese, crumbled

Steps:

  • Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.

Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

HEIRLOOM TOMATO SALAD



Heirloom Tomato Salad image

This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 15

2 cups cut-up heirloom tomatoes
1 cup multicolored cherry tomatoes, halved
2 cups fresh baby spinach
1/2 cup sliced red onion
DRESSING:
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon rubbed sage

Steps:

  • Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

HEIRLOOM TOMATO SALAD WITH ROSEMARY



Heirloom Tomato Salad with Rosemary image

During the summertime, farmers markets have a great selection of heirloom tomatoes for a reasonable price. This is great as a cold salad, or for a different twist, grill straight on the BBQ for a warm but fresh side dish.

Provided by aimeej.B

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 8

¼ cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
⅛ teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered

Steps:

  • Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 8.3 g, Fat 14.4 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 5.4 g

HEIRLOOM TOMATO AND FETA SALAD



Heirloom Tomato and Feta Salad image

This is a fresh, flavorful salad with heirloom tomatoes. Even my non tomato-eating husband likes this recipe. We went out to dinner for tapas one night and they had a similar salad. I came home and recreated it with my own twist. We loved it, I hope you do too. I'm sure this will work with regular tomatoes too.

Provided by Joanna DaCosta

Time 20m

Yield 4

Number Of Ingredients 13

3 medium heirloom tomatoes, sliced
1 (4 ounce) package feta cheese, or to taste
6 grape, seedlesses seedless red grapes, cut in half
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon dried basil
1 wedge lime
1 (1 inch) piece fresh ginger
1 teaspoon white vinegar, or as needed
1 slice yellow onion
¼ cup canola oil

Steps:

  • Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
  • Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
  • Spoon vinaigrette over the salad to serve.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 15.2 g, Cholesterol 25.1 mg, Fat 20.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 466.3 mg, Sugar 12.8 g

HEIRLOOM TOMATO SALAD WITH BLUE CHEESE



Heirloom Tomato Salad with Blue Cheese image

Categories     Salad     Cheese     Tomato     Appetizer     Vegetarian     Quick & Easy     Blue Cheese     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

8 1/2-inch-thick slices crusty bread
4 large garlic cloves, halved
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 cup chopped green onions
10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper-thin
3 celery stalks, sliced thin on diagonal
1 1/2 cups coarsely crumbled blue cheese

Steps:

  • Prepare barbecue (medium-high heat). Rub bread with cut garlic halves; brush bread with 3 tablespoons oil. Combine remaining 1/3 cup oil, currant tomatoes, and green onions in medium bowl; toss to coat. Season with salt and pepper.
  • Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture over. Sprinkle with crumbled cheese.
  • Grill bread until golden, about 2 minutes per side. Cut each slice diagonally in half; serve with salad.

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