It’s simple. It’s tasty. It’s pretty. And it’s healthful. There’s really no reason not to make it.

My local Trader Joe’s has had packages of heirloom cherry tomatoes for a little while. I’m not sure what cross-pollenizing magic was used to create these tomatoes in spring, but they look so cool in reds, yellows, and greens that I had to buy a package. Though not quite the flavor of a full heirloom tomato, they are still quite good.

It doesn’t take much to make a tomato salad sing; a little salt and pepper, herbs, maybe some shallots or red onion to add a little sweetness and texture and some oil to bring it all together. The acid in the tomatoes takes the bite out of shallots and onions so the salad remains pretty mild.

This can be enjoyed as a stand-alone salad or used to top greens. My two favorite ways of serving this are over sliced fresh mozzarella or over the peppery spice of rocket arugula.

Heirloom Tomato Salad

Baby Heirloom Tomato Salad

  • Prep Time: 20m
  • Serves: 4

What's in it:

  • Heirloom Cherry Tomatoes
  • 1 Shallot, sliced
  • 2 tbsp. parsley, chopped
  • 2 tbsp. basil, chopped
  • 1 tbsp. vinegar
  • 2 tbsp. olive oil
  • Salt & pepper to taste

How to make it:

  1. Slice tomatoes in half. Combine shallot, parsley, basil, vinegar and olive oil and mix together well. Salt and pepper to taste. Refrigerate for 15-30 minutes to let the flavors marry.