Food Truck Friday: Heirloom Tomato Salad recipe

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Take advantage of fresh, local tomatoes while they are in season. Enjoy this cool, fresh salad as a meal or a light side at a backyard barbecue.


  • 2 ½ – 3 lbs mixed varieties Heirloom Tomatoes, diced in bite-sized chunks (gold, big orange, chocolate, Cherokee purple, and red barn are among the varieties we have used)
  • ½ cup fresh basil leaves, slivered


  • ¼ cup finely minced shallots
  • Juice of ½ Fresh Lemon
  • 2 cloves garlic, minced
  • 4 Tbsp balsamic vinegar
  • ½ cup extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp fresh ground pepper


  1. Mix the dressing ingredients in a bowl, whisk to combine.
  2. Pour dressing over tomato chunks and sprinkle slivers of fresh basil over top.
  3. Toss gently to combine.
  4. Serve over a bed of fresh greens, garnish with feta cheese crumbles




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