Heirloom Tomato Salad with Balsamic Vinaigrette
Vibrant Heirloom Tomato Salad with Balsamic Vinaigrette
There’s nothing quite like the taste of ripe heirloom tomatoes at the peak of summer—their sweet, juicy flesh and striking colors make them the star of any dish. This Heirloom Tomato Salad is a celebration of simplicity, pairing luscious, salt-kissed tomato slices with peppery arugula, fragrant basil, and crunchy pumpkin seeds. Tied together with a tangy-sweet balsamic-Dijon vinaigrette, this salad is both elegant and effortless, letting the natural flavors shine.
The secret to maximizing taste? Pre-salting the tomatoes—a chef’s trick that draws out their juices and intensifies their sweetness. Layered over a bed of fresh arugula, the tomatoes mingle with a bright, emulsified dressing made with avocado oil for silkiness, two kinds of vinegar for depth, and a touch of Dijon for balance. A final sprinkle of flaky salt and toasted pumpkin seeds adds texture and a subtle nutty finish.
Perfect as a light lunch, a stunning side for grilled dishes, or a standout addition to a summer spread, this salad is as versatile as it is beautiful. Whether you’re hosting a dinner party or simply savoring seasonal produce, this recipe requires minimal effort for maximum reward. Every bite delivers a harmony of sweet, tangy, and herbal notes, proving that the best dishes often come from letting exceptional ingredients speak for themselves.
Grab your ripest heirlooms—this salad is a fleeting taste of summer at its finest.
Heirloom Tomato Salad with Balsamic Vinaigrette Ingredients
For the Salad:
4 cups baby arugula
2–3 medium heirloom tomatoes (mixed colors), sliced ¼-inch thick
¼ tsp kosher salt + more to taste
Freshly cracked black pepper
¼ cup fresh basil leaves, thinly sliced (chiffonade)
2 tbsp roasted pumpkin seeds (pepitas)
Flaky sea salt (like Maldon), for finishing
For the Vinaigrette:
1 tbsp sweet balsamic vinegar
1 tbsp red wine vinegar
1 tsp Dijon mustard
3 tbsp avocado oil
¼ tsp kosher salt
Freshly cracked black pepper, to taste
Heirloom Tomato Salad with Balsamic Vinaigrette Instructions
Prep the Tomatoes:
Arrange tomato slices on a plate or tray. Sprinkle evenly with ¼ tsp kosher salt and a few cracks of black pepper. Let sit for 10–15 minutes to draw out juices and deepen flavor.
Make the Vinaigrette:
In a small bowl, whisk together balsamic vinegar, red wine vinegar, and Dijon mustard. Slowly drizzle in avocado oil while whisking until emulsified. Season with salt and pepper.
Assemble the Salad:
Spread arugula on a serving platter. Arrange the seasoned tomato slices over the greens.
Drizzle lightly with vinaigrette (you may not need all of it).
Scatter basil chiffonade and pumpkin seeds over the top. Finish with a pinch of flaky salt.
Serve:
Enjoy immediately while the tomatoes are juicy and the arugula is crisp.
Tips:
For extra richness, add avocado slices.
If tomatoes are very juicy, drain excess liquid before assembling to keep the greens crisp.
This salad celebrates summer’s best produce—simple, elegant, and bursting with flavor! 🌿🍅
Conclusion: A Salad That Celebrates Summer’s Bounty
This Heirloom Tomato Salad is more than just a dish—it’s a vibrant tribute to the season’s freshest flavors. With its jewel-toned tomatoes, peppery arugula, and herbaceous basil, each bite is a burst of sunshine. The two-step dressing—salting the tomatoes first, then drizzling them with the tangy-sweet vinaigrette—ensures every layer is packed with depth. The crunch of pumpkin seeds and the delicate finish of flaky salt add the perfect contrast, making it as satisfying as it is beautiful.
Whether served as a light lunch, a side to grilled meats, or the centerpiece of a summer spread, this salad is a reminder that the best meals come from simplicity. It’s quick enough for weeknights yet elegant enough for entertaining, proving that great cooking starts with great ingredients. So when heirloom tomatoes are at their peak, let them shine in this effortless, unforgettable dish. One taste, and you’ll savor summer on a plate.
