Josephine’s Heirloom Tomato Salad Recipe for Peak Summer Flavor

My grandmother’s Heirloom Tomato Salad is a light, simple way to enjoy some of the best flavors of summer. Don’t forget crusty bread to dip into the sweet, tangy tomato juices!

heirloom tomato salad with onions and basil in a wooden bowl

There hasn’t been a summer of my adult life when I haven’t celebrated tomatoes. Is there anything better than biting into a warm, sweet, juicy tomato picked straight from the vine? It’s one of nature’s simplest pleasures.

I have many fond memories of the tomatoes my grandfather grew when I was a child. Summer never felt complete without a bowl of my grandmother’s salad, made from Grandpa’s garden tomatoes. Josephine—“Nanny”—taught me that great summer produce needs very little to shine. Her salad is deliberately simple: wedged tomatoes dressed with extra-virgin olive oil, thinly sliced Vidalia onion, fresh herbs, salt, and pepper.

This recipe is a reminder of warm evenings on my grandparents’ patio and of the generosity they shared around their table.

assorted heirloom tomatoes in a hand-carved wooden bowl

Making Heirloom Tomato Salad

This is one of the easiest salads to make all summer long—and we make it frequently. Start by cutting your tomatoes into wedges: about eight wedges for a medium to large tomato. If you prefer smaller pieces, cut the wedges in half crosswise, but avoid making them so small they fall apart. Smaller tomatoes can be quartered or halved.

Gently toss the tomato wedges with thinly sliced sweet onion (Vidalia when available), chopped fresh herbs, extra-virgin olive oil, kosher salt, and freshly ground black pepper. Let the salad sit for about 15 minutes so the flavors can meld. The salt draws out tomato juices that collect at the bottom of the bowl; when combined with herbs and oil, those juices are pure gold for dipping bread.

Most of the time I don’t add vinegar—ripe heirlooms usually have enough natural acidity. If your tomatoes need a brightness boost, add a splash of red wine vinegar, to taste.

halved orange tomato on a marble board with a santoku knife

What Tomato Varieties Should I Use?

With the wide variety of heirloom cultivars available at markets and farmers’ stands, it’s easy to assemble an attractive salad with contrasting colors, textures, and flavors. I especially enjoy mixing meaty Brandywine and Cherokee Purple with smaller cocktail types. The photos here also include Lemon Boy and Amana Orange from a neighbor’s garden.

Each heirloom variety brings something different—sweetness, acidity, or even smoky or citrus notes—so experimenting with combinations is part of the fun. If you don’t have access to heirlooms, use ripe beefsteak and cherry or grape tomatoes from a grocery store; they’ll still make a satisfying salad, though less complex in flavor.

Whichever tomatoes you choose, pick fruit that is ripe but not overly soft. Tomatoes that are too mushy will break down when tossed with salt and oil.

side view of fresh tomato salad with slices of Italian bread on a marble board

Serving Tomato Salad

A wedge of crusty artisan bread is essential in my house—perfect for soaking up those flavorful pooled tomato juices. We often serve this salad alongside grilled meats and seafood, but it’s also delightful on its own with slices of sharp imported provolone or a round of burrata. With cheese, the salad becomes an elegant, light lunch that looks as good as it tastes.

As a side note, the maple bowl in these photos is a one-of-a-kind piece my neighbor made; the wood grain is especially beautiful in person.

Can I Make This Salad Ahead to Serve Tomorrow?

This salad is best eaten shortly after assembly. As it sits, the tomatoes continue to release juices and will lose shape and texture. For optimal flavor and texture, serve the salad at room temperature within 30 minutes to an hour after tossing it together.

5 from 1 vote

Josephine’s Tomato Salad

by
Amanda Biddle

My grandmother’s Tomato Salad is a light and simple way to savor some of the best summer flavors. Don’t forget the bread to dip into the tomato juices!

Prep Time:
25

Total Time:
25

Servings:
4 servings

Ingredients

1-1/2 pounds heirloom tomatoes, cut into wedges
½ sweet onion (Vidalia, if available), halved and thinly sliced
1-1/2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
⅓ cup fresh basil leaves , cut into a chiffonade
3 tablespoons extra virgin olive oil
¾ to 1 teaspoon kosher salt , to taste
freshly ground black pepper , to taste

Instructions

In a medium bowl, toss the tomato wedges with the thinly sliced onion, chopped herbs, olive oil, 3/4 teaspoon kosher salt, and a few grinds of black pepper. Taste and adjust seasoning with additional salt and pepper as needed.
Let the salad rest for 15 minutes to allow flavors to meld and for the tomatoes to release their juices. Gently stir before serving and offer wedges of crusty bread for dipping. For best results, serve at room temperature within one hour of tossing.

Notes

Ripe heirloom tomatoes often provide enough acidity on their own. If you prefer a tangier salad, add a splash of red wine vinegar to taste.

Nutrition Estimate

Nutrition information is automatically calculated and should be used as an approximation.

About our recipes

Please note our recipes use the US Customary measurement system and have not been tested for high altitude cooking or baking.

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This post was originally published on August 5, 2016 and updated in 2019 with additional information about the recipe and ingredients.