Heirloom Tomato Salad


  • 2 pounds of mixed fresh heirloom tomatoes
  • Maldon salt (or other sea salt) and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon dried oregano
  • 1 clove of garlic, grated
  • 1 fresh red chile (such as a red jalapeno or fresno), seeded and minced
  • handful of fresh basil
  • handful of micro-greens
  • 1 package of fresh mozzarella balls in water, drained (I prefer bocconcini)


  1. Slice some tomatoes in wedges, some in slabs and scatter them decoratively over 2/3 of a platter. Place the mozzarella balls in the rest of the platter. Sprinkle the tomatoes and cheese with salt and pepper.
  2. In a medium bowl whisk the vinegar, olive oil, oregano and garlic. Drizzle evenly over the tomatoes. Sprinkle the tomatoes and the cheese with the fresh chile, basil and micro-greens. Serve immediately.

Recipe Courtesy:  Alison Needham

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