This tomato salad recipe is inspired by my nature-based garden in Michigan, where a variety of heirloom tomatoes brings vibrant color and fresh flavor to every dish. We started gardening this way over a decade ago, and now it’s a lush, thriving space that yields beautiful fruit with minimal effort. At this time of year, we are fortunate to have an abundance of tomatoes, giving us plenty of opportunities to find creative ways to enjoy them. Here’s a refreshing tomato salad that we often make and savor during our harvest season.
For this recipe, I started with some of my favorite varieties: Peach, White Currant, Spoon, Tiger Blush, and Pink Bumblebee. Feel free to use your own favorites or whatever tomatoes you have on hand.
Ingredients:
- A variety of fresh tomatoes, chopped
- A selection of fresh herbs (basil varieties like Genovese, Thai, and Purple are wonderful choices)
- 1 large red onion, sliced
- 3 cloves garlic, chopped
- Salt and freshly ground black pepper to taste
- Red wine vinegar and olive oil for dressing
Instructions:
- Cut your tomatoes into large chunks and add them to a large bowl. Take a moment to appreciate how beautiful they look.
- Add a handful of fresh herbs. Basil is my go-to, but any fresh herb you love will work.
- Add the sliced red onion and chopped garlic.
- Season generously with salt and freshly ground black pepper.
- Drizzle with red wine vinegar and olive oil. Toss everything together until well mixed.
- Serve and enjoy this vibrant, garden-fresh salad!
This salad is a true celebration of summer’s bounty. Enjoy!