Summer Tomato Salad
- 20 minutes ago
- 3 min read
Tomato season is my favourite season! This Summer Tomato Salad is the epitome of summer on a plate! Fresh from the vine and onto your plate, this salad features a combination of ripe tomatoes, creamy bocconcini, herbaceous pesto and rich olive oil. It’s fresh, salty, savoury, sweet and sun ripened. This salad is proof that the simplest ingredients yield the most delicious results!
My Summer Tomato Salad recipe starts with off with two types of tomatoes: heirloom and Kumato tomatoes. Using a variety of tomatoes creates a complex, interesting and multi-dimensional salad, one with contrasting colours, flavours, textures and acidity levels. I love using heirloom tomatoes in this recipe given their striking colours, complex flavours, juicy consistency and soft and delicate texture. At the farmer’s market or grocery store, you’ll find an array of colours – from red, to pink, yellow and orange, purple and black and multi-coloured heirloom tomatoes. But red and yellow are my go-to for this salad recipe. Red heirloom tomatoes are known for their intense, tangy yet tart tomato taste, vibrant colour and robust texture. In contrast, yellow heirloom tomatoes are slightly fruity (almost citrus like), milder and sweeter in flavour and have a low acidic nature. Kumato tomatoes are added to the mix to balance out the flavours while also adding a pop of colour. These brownish-green tomatoes are known for their higher sugar content and firm and crisp texture, giving this salad incremental sweetness, richness and some chew.
Presentation is everything and it makes a world of difference. After all, we eat with our eyes! The tomatoes are arranged onto a large plate or platter, alternating by colour and size. They're seasoned with salt and pepper, which intensify their natural sweetness and tartness. A drizzle of fruity olive oil brings all the ingredients together while also imparting richness to this summer salad. Mini bocconcini and dollops of herbaceous pesto are layered over top, imparting brightness, creaminess, freshness and nuttiness with every bite. To give this salad a Caprese salad-like feel, opt for homemade or store-bought basil pesto. However, if you love garlic and are looking for a punchier pesto with a bit of a kick, substitute traditional basil pesto with garlic scape pesto. Whatever option you choose, you really can’t go wrong! Pesto makes everything better! All the ingredients combine to create a simple, fresh and satisfying bite!
This salad is garden fresh and ready to impress! Enjoy it as a main for two or serve it as an appetizer or starter for four. My Summer Tomato Salad couldn’t be easier to make, comes together in 10 minutes and uses a handful of simple and everyday ingredients. Who needs lettuce, when you can make a delicious tomato salad?! Tis' the season! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting tomato recipes, try my Pan Con Tomate, Tomato Galette, Bruschetta, Caprese Skewers, Fried Green Tomatoes, Warm Butter Beans with Tomatoes and Tomato Gazpacho recipe!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serve: 2 - 4
Ingredients:
2 large, ripe yellow and red heirloom tomatoes
2 Kumato tomatoes (See Notes below)
¼ tsp kosher salt
¼ tsp freshly ground pepper
2 Tbsp extra virgin olive oil
½ cup mini bocconcini balls, drained and rinsed
1/3 cup store-bought or homemade pesto
Instructions:
Remove the stems from the tomatoes and discard. Then, using a sharp knife, cut the tomatoes into ¼-inch slices.
Transfer the tomatoes to a large plate or platter, alternating by colour and size, and season them with salt and pepper.
Drizzle olive oil over top and garnish with mini bocconcini and dollops of pesto. Serve and enjoy!
Notes:
Kumato Tomatoes: If you can’t find Kumato tomatoes at your local grocer or market, simply substitute them with Campari tomatoes. Like Kumato tomatoes, Campari tomatoes are well regarded for their sweetness and low acidity level. These tomatoes are smaller than your standard Kumato but larger than a cherry tomato. When substituting them in this recipe, be sure to use a total of six Campari tomatoes for delicious results.
