• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Heirloom Tomato Salad

June 26, 2009 | Breads, Salads

Good news – tomato season is coming in Colorado! I’ve already seem some tomatoes from Colorado farmers that were started in hot houses and I’m certain the sun-ripened-on-the-vine, mouthwatering, amazing ones aren’t far behind. I’ve come to love the variety of colors and flavors (not to mention unusual names) of heirloom tomatoes and this is a perfect recipe to use them in.A simple tomato and bread salad makes a great summer side dish that can be served at room temperature. Use whatever kind of cheese appeals to you if you’re not a fan of feta or Gorgonzola, or leave out the cheese entirely. The more colors of tomatoes you pick, the prettier the salad is on the table.

Heirloom Tomato Salad
Prep time
Cook time
Total time
Recipe type: Salads
Serves: 6
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • salt and pepper, to taste
  • 2 pounds tomatoes, heirlooms, variety of colors
  • 1 large red onion, sliced thinly
  • 2 cups garlic croutons
  • 8 ounces crumbled feta cheese, or Gorgonzola
  1. Combine vinegar, mustard, oil, salt and pepper in a small covered container and shake well to combine. Cut tomatoes into wedges and combine with onion, croutons and cheese. Add desired amount of dressing and toss to combine. Allow to sit at room temperature for about 20 minutes before serving for flavors to meld.


Leave a Reply

Rate this recipe:  

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • linger denver scallops with melon and house made salumi
  • taste of the nation vail
  • coohills denver chefs up front poached egg on brioche with truffles
  • fish tacos
  • tapas
  • restaurant roundup
  • chinese takeout

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School