Because I’m a seasonal fanatic, I refuse to make this salad at any other time of the year than when heirloom tomatoes are in season – even though I’ve been known to lust over it in mid-January.
I’ll admit that I’ll extend the season a bit if I find local greenhouse tomatoes, but that’s the only exception I ever make. So every year, from late June until mid-October, I’ll make this salad at least once a week.
Perfectly vine-ripened tomatoes are sweet rather than acidic, and when they are served with melt-in-your-mouth handmade mozzarella and a spicy olive oil, they command the attention of your taste buds. (Mine are prone to do somersaults without any encouragement whatsoever.)
Guess what I’m making for lunch today? Buon Appetito!
Wine pairing: Tomato salad and rosé wine: a match made in heaven
Heirloom Tomato Salad with Bocconcini and Basil
active time: 15 min
- 2 medium red heirloom tomatoes – cut in 1/4” slices
- 1 medium yellow or orange heirloom tomato – cut in 1/4” slices
- 1 medium green heirloom tomato – cut in 1/4” slices
- 1 cup mixed heirloom cherry tomatoes or husk tomatoes
- 1 lb (454gr) bocconcini (baby mozzarella balls) – drained on paper towels
- extra virgin olive oil
- sea salt to taste
- freshly ground black pepper to taste
- 1/2 cup small basil leaves
- Arrange the tomatoes and bocconcini onto 4 plates. Drizzle lavishly with olive oil. Sprinkle with salt and pepper. Garnish with the basil and serve with sourdough or Italian country bread.
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.