Heirloom Tomato Salad: The Perfect Summer Dish with Olive Oil and Fresh Herbs (Vegan)
Nothing says summer to me as much as a thick, juicy slab of a perfectly ripe tomato, dressed with nothing but good olive oil, a sprinkle of salt, and a fresh herb…or 2. Rosemary, thyme, basil, or oregano…your pick. The Heirloom Tomato Salad (or just Tomato Salad if you’re using any tomato). This isn’t just a side dish; it’s a love letter to summer and a celebration of the pure flavor of the tomato at its peak. Because the ‘humble’ tomato can stand alone as a light dinner paired with bread or as the start of a fine meal.
The Humble Tomato: History and Heart
Tomatoes weren’t always a part of European (or US) kitchens. They actually are a quite recent addition. Especially when you consider how entrenched they are in so many cusines today. Brought back by Spanish explorers from South America they have deeply rooted themselves in Spanish, Italian, and Portuguese cuisines, becoming beloved staples full of nostalgia and flavor.
My love affair with tomatoes comes from my dad. Some of my earliest memories are standing in the greenhouses, watching his quest to bring good-tasting tomatoes to the table year-round. And he did.
We had good tomatoes all year. You might even call me a tomato snob today because of it. Okay, forget might…I’m definitely a snob when it comes to good tomatoes. His tomatoes were heavily in demand. Several grocery stores stocked them. And hundreds of customers took them to the beach for tomato sandwiches right on the sand.
But my favorites are the ones picked at the height of the natural season. Usually so hot that sweat dots your brow as you pick them reverently from the vine, holding them gently so as not to bruise them, cushioning them in the basket as carefully as you would eggs. Because a bruise mars that fragile skin. And seasonal vegetables at their height always taste the best.
The colors are like jewel tones—different shades of reds, pinks, yellows, burgundy so dark it’s almost black, deep purple, even greens. Not green as in unripe, but green as in that’s their color even when perfectly ripe. And varieties, shapes, and flavors. They are totally endless and vary by where you are in the world. Just know that the red, round ones found on grocery store shelves? They are not even close to an example of what is possible when it comes to tomatoes.
How We Enjoy Tomato Season Here in Portugal
Here in Portugal, the favorite heirloom variety is Coração (meaning ‘heart’). There are plenty of other varities as well. But when you see the giant piles of Coração at the farmer’s market, you know the height of summer has arrived. You cut into the thick slabs with a knife and fork, letting the juice pool and the olive oil mingle like a summer melody. And finish with crusty bread for sopping every last drop. This is pure heaven on a plate.
Or another favorite in Portugal is the Grilled Pepper and Tomato Salad made from grilled red bell peppers, topped with chopped tomatoes, finely chopped grilled onions, and cilantro. My mouth is watering just thinking about it.
Good olive oil and quality finishing sea salt make all the difference. Our sea salt comes from hand-harvested Portuguese shores, rich with natural minerals and character—not your standard supermarket stuff. Btw, never put tomatoes in the fridge; the cold kills their flavor and dulls their aroma. Tomatoes are warm season fruits, never meant to be chilled.
The Art of the Simple Tomato
From Spain to Italy and Portugal, the tomato is revered in various simple forms. In Spain, it’s grated into pulp and smeared on bread, Pão com Tomate (total heaven to start the morning with). In Italy, finely chopped into bruschetta and served on lightly toasted bread drizzled with olive oil. The dishes and recipes never stray far from bread, olive oil, salt, and a sprinkle of fresh herbs—usually basil, oregano, or rosemary. The beauty is in the simplicity—it’s the ingredients, not the complexity, that shine through.
My favorite is a big, usually the misshappened, varied colored, heirloom tomatoes served with nothing but olive oil and a bit of salt. In Valencia, Spain, David used to laugh because I would happily pay 10 euros to eat this heirloom tomato salad served on a plate with 5 to 6 thick slices of tomatoes. I grew up eating them fresh-picked from the vine. But my childhood favorite was when mom served thick slabs with a little Miracle Whip between two slices of bread (today I only eat mayo). Dad intentionally grew a variety called Big Boy because each tomato grew so large that one slice would cover the bread. Some of them weighing more than 2 pounds.
Picking the Perfect Tomatoes for Your Heirloom Tomato Salad
When choosing tomatoes, avoid bruises, bug bites (those pesky stink bugs), or cuts on the skin. Real tomatoes are never perfect spheres—they can be flattened at the top, have multiple colors, ridges, and shapes, or deeply indented cores. And in sizes from tiny cherries up to the giants. This is all part of their charm.
Most importantly, pick tomatoes that smell fresh and vibrant. Their aroma is a promise of sun-warmed, garden-fresh flavor. Look for tomatoes that give you can only be described as an ‘orgasm of incredible flavors’ when they dance over your tongue. Ones ripened on the vine, picked at the height of the day when the sun has warmed them, served almost immediately. They smell like sun, summer, and pure tomato. They’re not perfect in shape or size, but they have flavor that will have you moaning with delight.
The quality of ingredients is crucial because it’s such a simple dish. Use the best you can afford: fresh-baked bread from that day, excellent olive oil, and sea salt hand-harvested with the minerals still in it—not stripped like most commercial salt on the shelf.
My favorite tools for slicing and preparing the tomatoes are:
- My all time favorite knife: Shun 8″ Chef Knife
- Another good knife for tomato slicing: OXO 5″ Serrated Utility Knife
- Favorite cutting board: Bamboo
Why This Matters
This isn’t just a recipe. Or just a salad. It’s a celebration of summer’s simplest, most glorious harvest. It’s a dish that’s so simple it’s humble, yet elegant, easy yet profound. No fancy techniques, just the joy of fresh ingredients letting their true selves shine. And just in case, it isn’t summer in your area of the world right now, try oven roasted cherry tomatoes to remind yourself of the summer flavors.
Serve this heirloom tomato salad at your next dinner party, add it as a side to your favorite grilled meats or fish, or enjoy it solo with a slice of crusty bread and the best olive oil you can find.
It’s summer on a plate. It’s love in every bite.
Perfect Summer Tomatoes with Olive Oil and Fresh Herbs
Ingredients
- 2-3 large heirloom tomatoes about 1-2 pounds total
- 3-4 tbsp quality extra virgin olive oil
- Sea salt to taste preferably hand-harvested with minerals
- 2-3 tsp fresh herbs finely chopped (rosemary, thyme, oregano, or basil)
- Freshly ground black pepper to taste
- Crusty bread for serving
Instructions
- Choose firm, ripe heirloom tomatoes at peak season. Slice them thickly (about 1/2 inch or more) – thin slices won't do for this dish!
- Place the thick tomato slabs on a serving platter or individual plates. (If they've been in the fridge, allow them to come to room temperature before serving).
- Pour the olive oil generously over the tomatoes – don't be shy! The oil should pool slightly around the tomatoes.
- Sprinkle sea salt evenly over each slice to enhance the tomatoes' natural sweetness and bring out their flavor.
- Scatter the finely chopped fresh herbs over the top for an aromatic finish.
- Finish with a light sprinkle of freshly ground black pepper.
- Serve immediately with fresh bread to sop up the incredible combination of tomato juices and olive oil.