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magazine heirloom tomato salad
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(80)
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Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.
4.0
(4)
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4.7
(4.74)
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Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.
5.0
(5)
Easy
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Rethink green tomatoes—in this savory-sweet, make-ahead salad, they’re fresh and juicy. It’s a knockout addition to any cookout.
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Salting and straining ripe tomatoes extracts their flavorful juices; when combined with verdant basil oil, it makes a slightly sweet and vegetal salad dressing.
4.6
(4.6)
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This savory infused oil is about to open up your salad world.
3.7
(3.67)
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Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.
5.0
(4.96)
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This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
3.7
(3.71)
Easy
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Make the most of tomato season with this classic caprese salad recipe.
4.7
(4.7)
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Part Caesar, part patatas bravas, and supremely likeable, thanks to a sassy dressing with a clever shortcut.
4.0
(4.04)
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5.0
(5)
Easy
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We love using farmers' market heirloom varieties in this tomato salad recipe.
3.3
(3.32)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
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Quick
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Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
4.7
(4.66)
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Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.
5.0
(5)
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This sauce really showcases summer tomatoes. Use the best you can find.
2.6
(2.6)
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Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.
4.3
(4.25)
Recipes
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
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Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
4.5
(4.5)
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Consumed columnist Matt Duckor, skeptical of white pies with tomatoes, has an epiphany at Roberta's
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