Prep Time: 25 min.
Heirloom tomato salad is a shopstopping dish that will shine at any dinner table. It combines vibrant tomatoes in a variety of colors, finely chopped shallots, cherry tomatoes, crunchy breadcrumbs, and a sweet, tangy dressing.
I love using tomatoes in my salads, and I serve my tomato burrata salad and Greek salad all year long. However, when heirloom tomatoes are in season, I can’t wait to let them take the center stage with this beautiful summer salad.
The best thing about this salad is that it’s so easy to customize to your taste. Try adding creamy feta, crunchy pomegranate arils, or serve it as an appetizer with crostini.
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Heirloom tomatoes - Ideally, you want a mix of colors. I mixed purple, red, yellow, and green.
• Shallot - I used a banana shallot, but any shallot, or red onion will do.
• Breadcrumbs - I made my own by frying a piece of sourdough in a pan with butter until golden brown on both sides. Let it cool, then cube it up and pulse it in a mini food processor. You can also use store-bought croutons or panko.
• Spring onions - Adds a vibrant, sweet onion flavor.
• Maple syrup dressing - Mix olive oil (which ties all the flavors together), apple cider vinegar (which adds acidity), and maple syrup (for sweetness). Then season well.
How to Make Heirloom Tomato Salad
1. Arrange the tomatoes and season with sea salt and pepper.
2. Top with chopped shallots and shallot rings.
3. Cut the cherry tomato roses and top them onto the shallot rings so they don’t topple over.
4. Mix the ingredients for the dressing. Drizzle it over the salad.
5. Top with breadcrumbs and chopped spring onion.
6. Serve.
Possible Variations
• Tomatoes - Swap heirloom tomatoes for beef tomatoes or plum tomatoes.
• Shallot - Try pickled red onions or fried onions for extra flavor.
• Toppings- Add capers, balsamic glaze, pomegranate arils, roasted pine nuts, chopped pistachios, or roasted almonds.
• Breadcrumbs - Try frying the breadcrumbs in fresh garlic, rosemary, and butter. Or skip the breadcrumbs and use panzanella-style croutons instead.
• Cheese - Add burrata cheese, feta, or bocconcini for an extra creamy taste.
• Fresh herbs - Skip the spring onion and add chopped fresh basil, dill, mint, or cress.
FAQs
Can I make the salad ahead of time?
Yes, but wait to add the dressing and breadcrumbs until you are ready to serve.
How long will leftovers last?
1-2 days in the fridge. The breadcrumbs will get soggy, though, so you may want to add a fresh sprinkle of them.
How do I serve the tomato salad recipe?
Enjoy it as a light lunch or dinner with crusty bread, sourdough toast, or my easy focaccia, or serve it as a side dish with my cheddar chicken quiche or tortilla pockets.
Other Delicious Salad Recipes
Ingredients
- 5 heirloom tomatoes (mixed colours)
- 1 small banana shallot
- 4 cherry tomatoes
- 2 tablespoons maple syrup
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- sea salt (to taste)
- pepper (to taste)
- 3 tablespoons breadcrumbs
- 2 tablespoons spring onion (chopped)
Instructions
Serves 6.
1. Slice the tomatoes and arrange them on a platter. Season well with sea salt and pepper.
2. Cut the shallot in half. Thinly slice one half (you’ll need about seven slices) and dice the other half.
3. Sprinkle the diced shallot on top of the tomatoes.
4. Cut the cherry tomatoes into a V-shape along the middle section. Pull the halves apart to make flowers.
5. Remove the center of the shallot slices and place the rings on top of the salad. Fill the rings with the cherry tomato roses to make them more stable.
6. Mix olive oil, maple syrup, apple cider vinegar, sea salt, and pepper for the dressing, then drizzle it over the salad.
7. Top with breadcrumbs and spring onions.
8. Serve.
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