Heirloom Tomato Salad Recipe

Prepare tomatoes

Wash and dry the heirloom tomatoes. Slice into 1/4–1/2-inch rounds or cut into wedges depending on tomato size. Arrange the tomato slices/wedges on a large serving platter, leaving a little space between pieces.

Tear the basil and mint leaves into medium pieces (reserve the finely chopped herbs for the dressing). Scatter torn herbs over and between the tomato pieces. Sprinkle with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Let sit while you make the dressing and toppings so flavors marry (5–10 minutes).

In a medium bowl, combine 1/2 cup extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp red wine vinegar and the minced garlic. Whisk to emulsify.

Add 1/4 cup finely chopped basil, 2 tbs finely chopped mint, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes and 1/2 tsp fine sea salt. Taste and adjust acidity or salt. If dressing is too sharp, add 1/2 tsp honey or an extra teaspoon olive oil. Let rest 5 minutes to allow herb flavors to infuse.

Right before serving, taste again and whisk briefly to recombine. Spoon or drizzle the salmoriglio evenly over the arranged tomatoes, using about two-thirds of the dressing and reserving the remainder to serve alongside.

Preheat a small skillet over medium heat. Add 1/2 cup mixed seeds and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Watch closely to avoid burning.

Add 1 tsp unsalted butter to the pan and let it melt, then stir in 1 tbs honey, 1/4 tsp fine sea salt and 1/8 tsp freshly cracked black pepper. Toss seeds quickly to coat and remove from heat. Transfer seeds to a small bowl and let cool slightly — they will crisp as they cool.

Crumble the 4 oz goat cheese into small spoonfuls (or roll into small quenelles). If desired, chill briefly so the cheese is firmer for topping. Just before serving, scatter the toasted seed crunch over and around the cheese dollops placed on the tomatoes.

Place 1/2 cup strained tomato juice in a small bowl. Add 6 basil leaves and lightly bruise them with the back of a spoon to release aroma. Add 1/8 tsp fine sea salt and 1/16 tsp freshly ground black pepper. Stir and taste.

If the tomato water is too strong, add up to 2 tbs cold water to dilute to a bright, lightly saline broth. Chill briefly (5 minutes) or keep cold until plating. Strain basil leaves if you prefer a clear liquid, or leave them in for visual interest.

At plating, spoon small amounts of tomato basil water around the tomatoes to create pools of flavor on the platter — use about 2–3 tbs total.

Drizzle the reserved salmoriglio and 1 tbs extra-virgin olive oil over the plated tomatoes and goat cheese. Scatter the toasted seed crunch across the salad, then sprinkle flaky sea salt sparingly to finish.

Garnish with microgreens or small basil leaves for color and serve immediately so crackers/cheese remain texturally distinct.