Chunky Heirloom Tomato Salad
This is simplicity itself. What is needed is an heirloom tomato variety or two that are meaty and solid. A Pineapple is my first choice. Since my first choice pineapple was taken out by a late spring freeze, I’ve had to adapt to other varieties. You know how that goes! The flavor is still wonderful and satisfying. The look is just a little different.
In this rendition I used Green Zebras, the red German Johnson, Big White, and Yellow Brandywine. The broad color range makes this salad look almost like confetti. If you cut larger chunks of tomato, it will appear as colored rocks.
Preparation takes only a few moments, but the salad should rest for 30 minutes to allow the flavors to blend. Of course, serve this salad at room temperature. Refrigeration is not a tomato’s friend.
Tomato Salad Ingredients
- 5 or 6 heirloom tomatoes
- 3 cloves garlic, finely minced
- 1/4 cup capers, drained and rinsed
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground pepper to taste
Tomato Salad Steps
- Remove the stem ends and blossom ends from the tomatoes. Cut into your desired sized pieces. Place the tomato pieces in a bowl large enough to allow for a little tossing.
- Sprinkle on the garlic and capers.
- Drizzle on the olive oil, balsamic vinegar, and salt and pepper.
- Ever so gently toss the salad to coat the tomato pieces with oil.
- The flavors will blend and create a whole new harmony as the salad rests. Stir gently just before serving to ensure full flavor for all the tomato.
This salad is best served fresh.