Heirloom tomatoes are still in season in mid September. If you’re lucky enough to have a farm near by, or a great farmer’s market, don’t delay. Get your hands on these beauties before they’re snapped up and for your next meal, wow your guests with an impressive Heirloom Tomato Salad.
Fortunately enough such a farm exists near me and I venture up every chance I get. It’s not only a great way to support your local farmers and get great produce directly from the farm where freshness can’t be beat, but also a nice welcomed escape from the clusters of the suburb or city living. Here are a just a few favourite varieties you can likely expect to see.
Honestly I can’t be thankful enough for discovering the Hutchinson Farm in Burlington Ontario Canada. Tomatoes are only some of the seasonal produce you can expect.
So here’s how to create this stacked Heirloom Tomato Salad.
What you’ll need:
(serves 4, prep time 5-10 minutes)
2 - Chrokee Purple Heirloom tomatoes
2 - Moonglow heirloom tomatoes (feel free to supstitute any variety you can find)
12 - slices of feta cheese approx 3x3 inches (I used sheep/goat feta)
12 - thick slices of Lilydale oven roasted turkey breast (optional)
Extra virgin olive oil and balsamic vinegar
Fresh ground sea salt and pepper
Fresh sprigs of basil
What to do:
Wash and dry your tomatoes. Slice a piece of tomato and chew it, assessing if the skin is tough or easy to chew. If it’s tough you might want to remove the skin. Place tomatoes in a deep bowl, pour boiling water over tomatoes so they are mostly covered. Wait 2 minutes. Remove with a spoon and let cool if they are hot to touch. Peal skin with a paring knife. Slice tomatoes around 1/4 inch thick. This video will show you how to quickly peel the skin without damaging the perfect shape of the tomato.
On a plate, layer sliced tomato, feta cheese, and turkey breast, repeating around 3 times. Season with salt and pepper. (I would suggest to season only at the end. Feta cheese and turkey can be salty already and additional seasoning likely isn’t necessary. So taste them first and decide if each tomato slice layer needs seasoning.) Drizzle with olive oil generously and balsamic vinegar sparingly. Garnish with basil and serve right away. Serve with some Italian crusty bread if desired.
Want to see this recipe in action? Here’s a video.
Comment below and tell me what is your favourite heirloom tomato variety and how do you like to prepare it.