Fresh, perfectly ripe tomatoes are a summertime dream - juicy, sweet, and tangy with a depth unlike anything else. This fresh heirloom tomato salad pairs them with marinated vegan feta, fresh cucumber and cantaloupe, peppery arugula, and a simple balsamic glaze for maximum flavor. It's the kind of salad you'll want to live off all summer long.
What is Heirloom Tomato Salad?
Beautiful heirloom tomatoes are so decadent and flavorful that every other ingredient in the salad should highlight them. In the best heirloom tomato salads, they take center stage.
Every other ingredient is there to support them, complementing their texture and flavor and bringing out the very best.
You'll often see them paired with creamy cheeses, like fresh mozzarella or burrata cheese, but I'm partial to tangy vegan feta. It adds a creamy, salty flavor that highlights the natural sweetness of the tomatoes.
Layer in a few different textures and flavors, like crunchy cucumbers, sweet cantaloupe, sharp arugula, and a sticky sweet balsamic glaze.
The result? An impossibly refreshing, hydrating, filling summer salad that wakes up every single taste bud in your mouth. This is a flavor bomb - there's no doubt about it.
Why you’ll love this Vegan Heirloom Tomato Salad Recipe
- Simple, elegant recipe that highlights the best summer produce
- Gorgeous side salad for any summer gathering or party
- Relies on a handful of ingredients and lots of fresh flavors
- Best way to celebrate juicy heirloom tomatoes in all their glory
- Naturally vegan, gluten-free, and dairy-free
- Makes a nice light lunch during the hot summer season
Ingredients for Heirloom Tomato Salad
This is a very simple salad, but that also means that the quality of the ingredients matters even more. Focus on sourcing the best quality tomatoes and produce possible since they'll offer so much extra flavor. Raid the pantry for the rest.
- Block of feta - Choose your favorite type of feta available in block form. It can be a little tricky to find full blocks of vegan feta, but it's worth it for the extra flavor we'll infuse into it.
- Za'atar - This Middle Eastern spice blend infuses extra flavor into the feta. It's made with a mixture of sumac, dried herbs, and sesame seeds for an aromatic, nutty note.
- Extra virgin olive oil - This is key in any tomato salad. The olive oil will be used to infuse the feta with za'atar, then drizzled over the salad before serving.
- Balsamic glaze - Balsamic glaze is made by cooking down balsamic vinegar to concentrate the flavor, so you get an intensely tangy and sweet flavor. It really makes the flavor of the tomatoes stand out.
- Ripe heirloom tomatoes - I highly recommend sourcing these directly from your garden or your favorite farmer. Most store-bought heirloom tomatoes are picked underripe, so you won't get nearly the same intensity of flavor. You can use any type of heirloom tomatoes, but bear in mind that Brandywines tend to be the most intensely flavored.
- Cucumber - For a cooling crispness.
- Cantaloupe - Cantaloupe adds a bold sweetness and a beautiful orange blush hue to the plate.
- Arugula - The arugula will soak up the dressing and offer a little sharpness to balance out the fresh, fruity flavors.
- Salt and black pepper
How to Make Vegan Heirloom Tomato Salad
This simple heirloom salad is best assembled right before serving. Since the slices of tomato, melon, and marinated feta are so high in moisture, it can easily become overly wet as it sits. Make it quickly, then serve right away and at room temperature.
- Cut the feta in cubes and marinate in olive oil and zaatar while you cut veggies.
- Layer arugula, tomato slices seasoned with salt, cucumbers, melon, feta and drizzle the olive oil left in bowl over the salad.
- Finish with pepper and a drizzle of balsamic glaze.
Tips for Making the Best Heirloom Tomato Salad
- Start the night before. Marinate the feta overnight for maximum flavor.
- Eat fresh. After refrigerating, fresh tomatoes lose some of their texture and flavor. This is a recipe you'll want to eat fresh and not try to save for later.
- Get vine-ripened tomatoes. You'll want the freshest tomatoes, ideally ripened on the vine and never refrigerated. If you grow your own, you already know what to do! If you're not sure of where to find the best tomatoes, take a trip to a local farmers market or farm stand. Heirlooms from local grocery stores can work, but are often picked too early to have the best flavor.
- Garnish as desired. I like to top this salad with black pepper and balsamic glaze, but you can easily make it your own. Squeeze a little fresh lemon juice or red wine vinegar, sprinkle flaky sea salt, and add thin strips of fresh basil leaves.
FAQs
This simple salad is the perfect side dish to serve throughout the summer months. It's ideal for pairing with veggie burgers, grain salads, and kebabs, but also works well with simple fresh pasta dishes. Serve it with some crusty bread to soak up all the flavors and marinated olive oil.
Everyone has their own favorites and it really depends on what's available at your local farmers market. Ask your farmer for their favorite and they'll definitely lead you in the right direction.
You can't go wrong with any of the Brandywine heirloom tomatoes, either. They're full of flavor, tend to grow into massive tomatoes perfect for salads, and are a personal favorite. You can also mix and match a variety of heirloom tomatoes for lots of color and flavor.
With the wrong knife, you can easily butcher those expensive tomatoes and ruin their texture. You need a very sharp knife intended for slicing, like a serrated knife or a Granton-edge blade. Gently saw through the tomatoes, careful not to press down and smush them.
Other Delicious Summer Salad Recipes
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Best Heirloom Tomato Salad with Vegan Feta
Ingredients
- 1 block of feta vegan or regular
- 2 tbsp za'atar spice blend
- 3 tbsp olive oil
- 3 tbsp balsamic glaze storebought
- black pepper to your taste
- 3 large heirloom tomatoes sliced
- 1 pinch salt
- 2 Persian cucumbers diced
- ¼ cantaloupe diced
- 2 cups arugula
Instructions
- Cut the feta in cubes and marinate in olive oil and zaatar while you cut veggies.
- Layer arugula, tomato slices seasoned with salt, cucumbers, melon, feta and drizzle the olive oil left in the bowl over the salad.
- Finish with pepper and a drizzle of balsamic glaze.