Variation
Add 200g of torn buffalo mozzarella or burrata for a creamy finish.
Dinner · Salad · Side Dish · American
Heirloom Tomato Salad With Pickled Shallots
Celebrate peak season with this vibrant heirloom tomato salad, featuring juicy garden tomatoes, quick-pickled shallots, and a bright herb-infused dressing.
Prep
20 min
Cook
0 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Pickling and Slicing
- 1
Pickle the Shallots
Combine vinegar, sugar, and salt in a small bowl until dissolved. Submerge the shallots and let sit for 15 minutes.
Tip: Do this first to allow the shallots to soften and turn bright pink.
- 2
Prep the Tomatoes
Slice larger tomatoes into 1cm thick rounds or wedges. Halve the smaller cherry tomatoes.
Tip: Use a serrated knife to get clean slices without crushing the fruit.
How to Make Heirloom Tomato Salad With Pickled Shallots
Total time: 20 min · Yields 4 servings
- 1
Season the Tomatoes
Arrange the sliced tomatoes on a large serving platter. Sprinkle evenly with flaky sea salt and black pepper. Let them sit for 5 minutes to release their natural juices.
- 2
Mix the Dressing
In a small jar or bowl, whisk together the extra virgin olive oil, grated garlic, and 1 tablespoon of the vinegar used for pickling the shallots.
- 3
Layer the Components
Drain the pickled shallots from the liquid. Scatter the shallots and halved cherry tomatoes over the seasoned heirloom slices.
- 4
Dress and Garnish
Drizzle the dressing generously over the salad. Top with torn basil and mint leaves just before serving to prevent them from wilting.
Chef's Tips
- Always serve tomatoes at room temperature. Refrigeration destroys their delicate cellular structure and flavor.
- The juice that pools at the bottom of the platter is delicious. Serve with crusty bread to soak it up.
- If you cannot find white balsamic, use champagne vinegar or apple cider vinegar instead.
What to Serve with Heirloom Tomato Salad With Pickled Shallots
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a light lunch with grilled sourdough.
- Pair with grilled proteins at a summer barbecue.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Toasted pine nuts or sunflower seeds add a pleasant crunch.
Variation
Add sliced cucumbers for extra hydration and texture.
Storage & Reheating
This salad is best enjoyed immediately. Leftovers will last 24 hours in the fridge but the tomatoes will lose their firm texture.
Further reading
Frequently asked questions
Can I make heirloom tomato salad in advance?
You can pickle the shallots and make the dressing up to 2 days ahead, but the tomatoes should only be sliced and seasoned 10-15 minutes before serving for the best texture.
What makes a tomato an 'heirloom' variety?
Heirlooms are non-hybrid cultivars that have been passed down through generations. They are prized for their unique colors, shapes, and superior flavor compared to commercial supermarket tomatoes.
Why is my heirloom tomato salad watery?
Tomatoes naturally release water when salted. This isn't a bad thing! That 'water' mixes with the olive oil to create a delicious natural vinaigrette. Serve with bread to enjoy it.
Do I need to peel the tomatoes?
No, the skins of heirloom tomatoes are thin and full of flavor. Peeling is not necessary and would make the salad too mushy.
Can I use red onions instead of shallots?
Yes, red onions work well for pickling. Slice them paper-thin so the bite isn't too aggressive for the delicate tomatoes.
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