Easy Heirloom Tomato Love
When the heirloom tomato is at its peak in the late summer and fall, you don’t have to do much to them to make them taste incredible. They’re naturally sweet, colorful, loaded with nutrition and flavor.
Here on the west coast of the country, heirloom tomatoes are still in season. And on sale :)!
It’s important to note that heirlooms are best raw, with minimal seasoning. Just dress with some yummy olive oil, fresh herbs, a bit of salt and a grind or two of pepper. They’re a perfect foil to fish and meat, and great in vegetarian dishes where they’ll shine.
Tomatoes are so good for you! And yes, they’re technically a fruit. Here’s why.
They’re full of lycopene, vitamin A, vitamin C, antioxidants, potassium and are low in calories.
Most importantly, they’re delicious- I think of them as pure sunshine on a plate.
I like to add warm crispy goat cheese to salads- it’s fun and super easy. Make it gluten free by using ground flax to coat the cheese with and you’re also adding more nutrients, omegas and protein. This is one of those chef tricks that’s a lot easier than it looks!
*Heirloom tomatoes pair well with rosé, white burgundy, sauvignon blanc and beaujolais
Heirloom tomato and crispy warm goat cheese stack
- 2 slices goat cheese coated with ground flax and fried gently 2 minutes on each side in a cast iron or organic pan lightly coated with a small amount of cooking oil. (Cheese will firm up slightly after a minute after removed from heat)
- 2 slices heirloom tomato
- 1 spring rosemary
- *vinaigrette: juice of 1/2 lemon, 2 sprinkles white balsamic vinegar, 1/2 clove smashed and minced garlic, salt and pepper, olive or avocado oil- just enough to whisk and emulsify *Use this dressing for all salads in this post
- To assemble, slice tomato and stack alternating with goat cheese. Finish by inserting rosemary sprig through top of stack and drizzle with vinaigrette
- Makes one serving- use 2 tomatoes and 1 large log of goat cheese to serve four
Heirloom tomato crispy warm goat cheese salad
- 1 yellow heirloom
- 1 red or green heirloom
- 1 spring rosemary
- 3 tablespoons ground flax seeds
- Prepare goat cheese and vinaigrette as above. Chop tomatoes, toss gently with vinaigrette and top with one slice of warm goat cheese. Can make ahead and reheat goat cheese before serving.
Heirloom tomato salsa
- 1 large green heirloom tomato
- 1 large red heirloom tomato(or all one color is fine)
- 2 slices red onion, diced small
- 1 handful cilantro, rough chopped
- juice of one lime
- 1/4 minced serrano chili
- sea salt
- Dice heirlooms into small cubes and toss gently with the other ingredients. Best used right away, makes about 2 cups salsa using large tomatoes
Grass fed beef and heirloom tomato sliders
- 1 pound ground grass fed beef, divided into 6 and flattened slightly, mixed with salt and pepper to taste
- 2 red onion rings
- 6 slices cheddar
- 12 slices tomato from medium size tomatoes
- Preheat large, heavy cast iron pan on medium heat with a small amount of cooking oil. Place formed beef patties in pan and cover, cooking for 2 minutes. Flip and flatten slightly with spatula and cover again. Turn heat off, add cheese slices and keep cover on. For medium rare, let sit for one minute covered and let cheese melt. **It’s important to let the sliders rest for a minute to let juices redistribute- cook an additional two minutes for medium and another two for well done.
- Assemble by placing each slider atop a tomato slice, then a slice of red onion, then another tomato slice. Garnish with additional red onion slices. Serves 4-6
Greek salad with heirloom tomatoes
- 2 medium heirloom tomatoes, diced into 1 inch cubes
- 1 large slice red onion, diced
- 20 greek olives, sliced in half
- 1 medium cucumber, seeds removed and diced into 1 inch cubes
- 2 oz feta cheese(about a handful, diced into cubes)
- equal parts basil and parsley, rough chopped, handful total
- use dressing above and add fresh or dried dill
- Combine all ingredients in a large bowl, tossing gently. Add feta cheese right before serving. Serves 2-4