Print Options:

Heirloom Tomato Salad

Yields6 Servings

This is undoubtedly my favourite salad. Heirloom tomatoes are locally produced, non-hybrid varieties that have not been commercially produced in large quantities. Using beautiful heirloom tomatoes in this salad adds tremendous colour and a sweetness that you do not get with most mass-produced tomatoes. This salad is inspired by the traditional Insalata Caprese of Italy.

Heirloom Tomato Salad by Chef Craig

 2 lb (1 kg) heirloom tomatoes (mixed varieties)
 3 x 2-oz (60-g) balls fresh bocconcini
 30 leaves fresh basil
 2 tbsp (30 mL) chopped chives
 6 tbsp (90 mL) aged balsamic vinegar (minimum 10-year)
 1⁄2 cup (60 mL) extra-virgin olive oil
 2 tbsp (30 mL) fleur de sel
 several grindings of fresh black pepper

Slice, quarter or halve the different tomato varieties. This will add texture and visual appeal. On 6 small plates assemble tomatoes. Tear bocconcini cheese into small pieces and set on tomatoes, 1 oz (30 g) per plate. Add fresh basil leaves, about 5 per plate. Garnish each salad with a sprinkle of chopped chives, 1 tablespoon balsamic vinegar and 2 tablespoons olive oil, and season with fleur de sel and fresh pepper.

Serves 6

Nutrition Facts

Serving Size Serves

Servings 0