Heritage Tomato Salad Recipe

Prepare tomatoes

Wash the heritage tomatoes and cherry tomatoes. Cut heritage tomatoes into 1/2-inch to 3/4-inch wedges depending on size. Halve the cherry tomatoes. Place cut tomatoes in a large mixing bowl.

Prepare cucumber

Peel (optional) and thinly slice the English cucumber into half-moons about 1/8–1/4 inch thick. Add to the bowl with tomatoes.

Prepare onion

Peel and thinly slice the red onion into very thin half-moons. To mellow the onion, sprinkle with a pinch (about 1/8 tsp) of the sea salt and let sit for 5 minutes, then blot with a paper towel. Add to the bowl.

Add basil

Stack basil leaves, roll tightly (chiffonade) and slice into thin ribbons or tear larger leaves by hand. Add most of the basil to the bowl, reserving some for garnish.

Mince the garlic finely or grate on a microplane. In a small bowl or jar, combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, 3/4 tsp sea salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a bit more vinegar if you prefer brighter acidity or a pinch more honey if too sharp.

Let the dressing rest for 5 minutes to allow flavors to meld before using.

Pour about 2 tablespoons of the dressing over the tomato mixture and gently toss once or twice to coat. Taste and continue to add dressing 1/2 tablespoon at a time until vegetables are nicely dressed but not swimming in liquid (you will likely use 2–3 tbs in total depending on tomato juiciness).

If using, sprinkle crumbled feta or tear fresh mozzarella into pieces and fold gently into the salad so it remains intact.

Sprinkle toasted pine nuts (if using) and the reserved basil leaves over the top.

Finish with a light sprinkle of flaky sea salt (about 1/4 tsp) and a small grind of black pepper. Serve at room temperature within 30 minutes of dressing for best texture and flavor. Leftovers keep refrigerated in an airtight container for up to 24 hours—bring to room temperature before serving and stir gently.