0 (0)

Salads, Vegetarian

Heirloom Tomato Salad

Heirloom Tomato Salad
Robert Gauthier / Los Angeles Times

There's no arguing that heirloom tomatoes are beautiful. The same fruits banished from supermarket shelves, because they were too soft-skinned, too small, too large and too otherwise old-fashioned to endure conveyor belts and refrigerator cases, made their way back to ... Read more

Total time: 15 minutes | Serves 6
  • 1 teaspoon Dijon mustard
  • 3 tablespoons Sherry vinegar
  • 1 small shallot, minced
  • 1 tablespoon minced chives
  • 3 tablespoons olive oil
  • Salt, pepper
  • 3 pounds heirloom tomatoes, mixed colors, cut into big chunks
  • 3 cups arugula, loosely packed
  • 1/2 teaspoon fleur de sel
  • Cracked pepper

Step 1Whisk together the mustard, vinegar, shallot and chives. Whisk in the olive oil until the vinaigrette is slightly thickened, about 1 minute. Season to taste with salt and pepper. Set aside.

Step 2Place the tomatoes and arugula in a large bowl and toss with the vinaigrette. Lightly sprinkle with the fleur de sel and pepper to taste.

Note: The tomatoes will release their juices right after tossing; serve this with crusty bread to soak up the juices.


Raw asparagus salad
Raw asparagus salad


Chioggia beet salad with horseradish creme fraiche
Chioggia beet salad with horseradish creme fraiche

Apple-quince pie
Apple-quince pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Salad of beet greens with walnuts
Kale salad with farro, dried fruit and blue cheese
Mango and shrimp salad
Lemon Rice Salad With Capers and Pine Nuts