Juicy tomatoes, crunchy cucumbers, thinly sliced red onion, and an abundance of fresh herbs combine for an explosion of summer flavors in this vegan heirloom tomato salad! It’s an exquisite, 15-minute dish that will make your taste buds sing.
This post may contain affiliate links. For more information, see my affiliate disclosure.
A proper celebration of tomato season needs to include at least one dish with beautiful heirloom tomatoes! I love the many colors of heirlooms, not to mention their plump shape and unbelievable juiciness.
My favorite way to enjoy these tomatoes is thinly sliced with mozzarella cheese, a sprinkling of fresh basil, a drizzle of olive oil, and a generous pinch of sea salt. But this year, I’m mixing it up!
Enter: my latest rendition of heirloom tomato salad. This dish includes other summer veggies, like cucumber and red onion, and makes room for any (and all) of your favorite herbs.
That heirloom tomatoes are best when they’re thinly sliced and eaten raw is not lost on me. That’s exactly how I serve them in this simple dish. The other ingredients are merely there to complement the mighty heirlooms. Feel free to swap in other finds from your veggie garden or farmers market. Enjoy!
How to Make Heirloom Tomato Salad
This recipe is incredibly easy. For the full ingredients and instructions, scroll down to the recipe card. Here’s a preview of the process in the meantime.
- Cut the heirloom tomatoes into wedges of your desired size. See my tutorial on How to Cut Tomatoes for tips.
- Slice the other veggies and chop up the herbs.
- Gently mix the ingredients together.
- Pour a mixture of white wine vinegar, olive oil, and garlic over the veggies.
- Plate the salad, and finish with flaky sea salt.
Expert Tips
- Since they come in so many colors, you can make a beautiful heirloom tomato salad by choosing a few different shades. Have fun experimenting with color combinations!
- This dish is best served away. It’s really meant to be enjoyed fresh.
- Flaky sea salt is a must for raw tomato salads. Here is the brand that I use and always keep in my pantry.
- When slicing raw tomatoes, a serrated knife is very helpful.
- Serve this heirloom salad with my Summer Squash and Salmon Burgers, Sweet Potato and Black Bean Burgers, or Spinach Feta Salmon Burgers for an easy summer meal. It would also go well with a grilled protein like fish, chicken, or steak.
More Tomato Recipes
Love this heirloom tomato salad?! Don’t miss the Warm Farro Salad with Roasted Tomatoes, Fresh Garden Salsa Recipe, and the Tortellini Tomato Soup with Fresh Tomatoes. For another recipe with heirlooms, see the Garlic Bread Grilled Cheese with Heirloom Tomatoes.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Heirloom Tomato Salad with Cucumber and Herbs
Ingredients
- 2 large heirloom tomatoes - sliced into wedges
- 1/2 cup thinly sliced red onion - in half-moon shapes
- 1 small cucumber - peeled, seeded, and sliced
- 1/4 cup mixed fresh herbs - basil, oregano, mint, and/or parsley
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 clove garlic - minced
- Flaky sea salt - to taste
Instructions
- Add the veggies and herbs to a mixing bowl.
- In a separate bowl, whisk together the olive oil, white wine vinegar, and garlic. Pour this over the other ingredients, and gently mix the salad together with a rubber spatula.
- Transfer the salad to a serving dish, and sprinkle with flaky sea salt. Serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- The recipe yields about 4 cups, depending on the size of your tomatoes, and serves about 2 to 4 as a side.
- Serve with veggie burgers, salmon patties, or a grilled protein like fish, chicken, or steak.
- This dish is best served right away. Leftovers will not keep well.
Nutrition
Enjoy this summery dish! – Lizzie
Leave a Reply