Heirloom Tomato Salad With Champagne Vinaigrette

4-6 Servings
5 min

This salad is summer in a bowl with sweet, meaty late summer heirloom tomatoes paired with crisp green onions and a light champagne vinaigrette.

I spent my childhood absolutely hating tomatoes and everything about them. Whenever they snuck their way onto my plate I would surely move them one by one onto my moms plate whenever she wasn’t looking.


I look back now on all those missed tomato opportunities and just have to shake my head.


There’s truly nothing more spectacular than a late summer heirloom tomato. They are just sweet and full and bursting with flavor. A good tomato feels heavy for its size in your hands, and you could just bite it like an apple.

The best tomato recipes are simple and make the tomato the star. A tomato sandwich made with white bread, sliced tomato, mayonnaise and salt and pepper is a five star dish when made with a good quality tomato.


This heirloom tomato salad recipe is no exception. Taking full advantage of the tomatoes starting to show up at the farmers market the last few weeks this salad is 90% tomatoes and makes no apologies for it.


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Heirloom Tomato Salad With Champagne Vinaigrette

Recipe details

  • 4-6  Servings
  • Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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Ingredients

Heirloom Tomato Salad with Champagne Vinaigrette

  • 3 tablespoons champagne vinegar(can use white wine vinegar instead)
  • 1 teaspoon honey
  • 1 small shallot, diced fine
  • 1/4 cup extra virgin olive oil
  • Salt and pepper
  • 1 pt cherry tomatoes, halved
  • 2 large heirloom tomatoes, 1 sliced and 1 cut into wedges
  • 1 Green onion, dark part only, sliced

Instructions

To Make Heirloom Tomato Salad with Champagne Vinaigrette

In a small bowl stir together shallot, honey and champagne vinegar and then slowly whisk in the olive oil until the mixture comes together.Toss the halved cherry tomatoes in a 1/4 cup of the dressing.
Arrange the sliced and wedged tomatoes on a platter, then top with the cherry tomatoes. Top with the sliced green onions, and serve with the remaining dressing on the side.
Season with salt and pepper to taste.

Sara's Tiny Kitchen
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