Description
A fresh and vibrant Heirloom Tomato Salad featuring juicy heirloom tomatoes, sweet stone fruits, creamy mozzarella balls, and fragrant fresh herbs, all drizzled with extra virgin olive oil and balsamic glaze for a perfect summer appetizer or light meal.
Ingredients
Scale
Salad Ingredients
- 3 heirloom tomatoes
- 2 pieces of stone fruit (nectarine, peach, or apricot)
- 6 ounces small mozzarella balls (like Bocconcini)
- 1/4 cup fresh herbs (like basil, mint, or oregano)
Dressing & Seasoning
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Slice the Ingredients: Using a sharp knife, carefully slice the heirloom tomatoes, stone fruit (nectarine, peach, or apricot), and small mozzarella balls into bite-sized pieces for easy mixing and serving.
- Arrange Tomatoes: Place the sliced heirloom tomatoes evenly in a large serving bowl or platter as the base of your salad.
- Add Stone Fruit: Add the sliced stone fruit over and around the tomatoes, distributing evenly to combine the sweet and savory elements.
- Incorporate Mozzarella: Nestle the sliced mozzarella balls amongst the tomatoes and stone fruit, ensuring each bite will have a creamy texture.
- Season the Salad: Sprinkle flaky sea salt and ground black pepper evenly over the salad. Drizzle extra virgin olive oil and balsamic glaze on top, then scatter fresh herbs over everything to add brightness and aroma.
- Serve or Marinate: Serve the salad immediately for fresh, vibrant flavors or allow it to marinate for 15 minutes to let the tomatoes absorb the olive oil and balsamic glaze, enhancing the taste.
Notes
- Choose ripe, brightly colored heirloom tomatoes for the best flavor and visual appeal.
- Stone fruits like nectarines, peaches, or apricots add a nice sweetness that balances the acidity of the tomatoes.
- Use fresh herbs such as basil, mint, or oregano to bring an aromatic lift to the salad.
- Balsamic glaze adds sweetness and a tangy depth but can be substituted with balsamic vinegar if preferred.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 hour before serving.
