Tomatoes are the epitome of summer. They reach their peak in the long hours of the sun. Thse sweet, juicy vegetables are best enjoyed fresh right now. Unlike modern hybrids, “heirloom” or “antique” cultivars are open-pollinated and selected for intense flavor rather than shipping convenience. They come in many fascinating sizes, shapes, and colors. Red, orange, yellow, and pink symbolize the sun but there are also green, purple, brown, white, and almost black ones!
Prep time: 15-20 minutes
Servings: 6 (1 cup) or 12 (1/2 cup)
- 4 lbs of heirloom tomatoes
- 1 bunch of Italian sweet basil
- 6 Tbsp full-flavor evoo
- 2 Tbsp balsamic vinegar
- 2 cloves of garlic
- 1 Tbsp sweet marjoram
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1/2 tsp cracked green pepper
- 1/2 tsp fleur de sel or sea salt
Rinse and pat dry 4 lbs of heirloom tomatoes. Remove the stems and cores. Grape tomatoes and small cherry tomatoes shoul dbe cut in half. Larger cherry tomatoes may need to be cut in quarters. Beefsteaks and other full-size tomatoes should be diced. First slice them, then cut the slices into strips, then cut the strips into cubes. Just roughly chopping them won’t make a tidy salad. If some of the tomatoes have large amounts of slime inside, remove it and use the firm parts. Put the tomato bits into a big salad bowl.
Rinse and pat dry 1 bunch of Italian sweet basil. Remove the stems and large veins by tearing the leaf sides away from the middle. Tear the leaves into bite-sized pieces; you should have about a cup. Put the torn basil in a bowl.
Make the dressing in a clean jar with a lid. First, pour in 6 Tbsp full-flavor evoo. (If you have olive oil infused with any of the herbs in this recipe, you can use that.) Add 2 Tbsp balsamic vinegar.
Peel and mince 2 cloves of garlic. Add them to the jar of dressing. Add 1 Tbsp sweet marjoram, 1 tsp oregano, 1 tsp thyme, 1/2 tsp rosemary, 1/2 tsp sage, adn 1/2 tsp cracked green pepper.
Put the lid on the jar snugly. Shake briefly to cobine all the ingredients. This is not an emulsified vinaigrette, so you’re not trying to make a smooth blend, just distribute the ingredients equally.
Add the basil leaves to the tomato bits in the salad bowl and toss to combine. Shake hte dressing one last time and pour it slowly over the salad, tossing as you go. Finally, sprinkle 1/2 tsp fleur de sel over the salad.
Serve immediately. This recipe makes about 6 (1-cup) servings as a bowl or salad or (12 1/2-cup) servings as a side dish.
Note: In addition to standing on its own as a sald, the Heirloom Tomato Toss also makes an excellent topping for sandwiches, baked potatoes, tacos, chili, and so on. Use it for extra flavor anywhere that you would use diced tomatoes. If you like a leafier salad, put a scoop of this on top of Romaine lettuce of baby spinach.