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There’s nothing quite like tomato season here on the east coast. Farmers market stands overflow with pints of bright red cherry tomatoes, and the warm, comforting scent of fresh tomatoes on the vine wafts from every backyard garden. 

This time of year, tomatoes are best eaten directly from the vine, sugary sweet and still hot from the sun—in my opinion! But, if you’re looking for a slightly more sophisticated way to eat them (or if you don’t happen to have a ripe tomato plant in your backyard at the moment), this Heirloom Tomato Salad is the next best thing. :)

Heirloom tomatoes are grown for their delicious flavor—they have a richer, more complex taste than the standard, modern tomatoes you’d find at the grocery store. They come in a variety of beautiful shapes and colors, and they’re recognizable by their unique, rustic shape. 

This Heirloom Tomato Salad recipe was designed to really let the tomatoes shine—without overpowering their taste and appearance. Lemon, shallots, and thyme bring out their natural sweetness and umami flavor (I sometimes find basil a little overwhelming with delicate flavors, and love the more subtle taste of thyme in this recipe), and they’re sliced and plated to enhance their gorgeous shape and color. 

You can use any variety of heirloom tomatoes you like for this recipe. Feel free to make the dressing a few hours in advance if needed, but I highly recommend preparing the tomatoes right before serving to avoid them becoming soggy. This recipe is excellent as a side dish or base for any protein. 

For best results, enjoy this Heirloom Tomato Salad outside in the sunshine!! :) 

Heirloom Tomato Salad

Serves 2-4

Ingredients:

For the dressing:

• 3 tbsp lemon juice (from 1/2 lemon)

• 6 tbsp olive oil

• 1/2 tsp salt

• 1 small shallot minced 

• 1/4 tsp oregano

• 1/4 tsp garlic powder 

• 1 tsp minced fresh thyme 

Other ingredients:

• 2 pounds sliced heirloom tomatoes

• Fresh thyme for garnish

To make:

1. Make the dressing. In a small bowl or jar, combine the lemon juice, olive oil, salt, minced shallot, oregano, garlic powder, and thyme. Stir (or shake, if you’re using a jar) well to completely combine.

2. Thinly slice the heirloom tomatoes and place them in a colander over the sink. Sprinkle with salt and let sit for 5-10 minutes. The salt will help extract the excess liquid from the tomatoes.

3. Assemble the tomatoes on a platter in a thin, even layer. Drizzle with the dressing and garnish with fresh thyme leaves. Enjoy!!

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