Heirloom Tomato Salad

20 Sep

What a real tomato looks like!

In my container garden, I grow three kinds of tomatoes – Better Bush, Celebrity, and Pink Brandywine (an heirloom tomato). The large, oddly shaped tomatoes in the photo below are the heirloom tomatoes. My collection isn’t as pretty as the “field tomatoes” or the “tomatoes on the vine” you see at supermarkets, and they are not all nearly the same size, either. But looks are deceiving, because these taste so much better!


Their flesh is sweet and dense. There are not nearly as many seeds as regular, store-bought tomatoes, so they are also not as drippy, with the juice that surrounds the seeds. These home-grown tomatoes are perfect for recipes like a tomato tart, where you don’t want the pastry to get all soggy. They are also perfect for this tomato salad, where you don’t want the tomatoes to drown in their own juice. I like to make this quick and easy salad to bring along on a picnic.



  • 4 large heirloom tomatoes, chopped to ½-inch pieces
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar (I used a raspberry-flavoured one)
  • 1 handful of fresh basil leaves, chopped into thin strips
  • salt and pepper, to taste
  • 2 Tbsp feta cheese (optional)


Toss tomatoes in olive oil, balsamic vinegar, salt, and pepper. Sprinkle with basil. Top with feta, if desired.

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