Summer Heirloom Tomatoes Recipe

Prepare tomatoes

Wash and dry the heirloom tomatoes. Using a sharp knife, slice larger tomatoes into 1/2-inch rounds; leave small tomatoes whole or halved. Arrange them on a large serving platter in a single overlapping layer so each piece is accessible.

Season tomatoes

Drizzle the 2 tablespoons extra-virgin olive oil evenly over the arranged tomatoes. Sprinkle 1/2 teaspoon freshly ground black pepper across the tomatoes. Scatter the Maldon sea salt flakes (reserve a little to finish) lightly over the tomatoes so the flakes sit on top for texture.

Add tomato-basil relish

Spoon the 1 cup of tomato-basil relish in small spoonfuls across the tomatoes, concentrating on the center and a few outer spots so each bite can have relish. If your relish is thick, warm it briefly (15–20 seconds) in the microwave to loosen, or stir with 1 teaspoon olive oil to make it glossy.

Prepare feta

If using a block of feta, crumble it by hand into coarse pieces (about 1/2–3/4-inch pieces) so you have roughly 200 g of crumbled feta. Scatter the feta evenly over and between the tomato slices, leaving some clusters intact for presentation.

Add fresh oregano and basil

Strip the oregano leaves from the stems and roughly chop if large; sprinkle the 2 tablespoons of fresh oregano leaves evenly over the tomatoes and feta. Tear the basil leaves into bite-sized pieces and scatter as a final garnish to preserve their bright flavor.

Final seasoning

Taste one tomato piece; add additional Maldon sea salt flakes sparingly to finish (reserve about 1/4 tablespoon). Drizzle a final teaspoon of olive oil if desired to bring shine and meld flavors.

Serve with bread and glaze

If using baguette slices, toast or grill until golden and slightly crisp. Place alongside the platter. If using balsamic glaze, drizzle lightly over the finished dish or serve on the side for guests to add. Serve immediately so tomatoes remain fresh and feta retains texture.