My first memory making this Heirloom Tomato Salad with Raspberry Vinaigrette is engrained in my memory because it was so divinely luscious. This sweet salad features juicy fruit and crisp summer vegetables and is served with a pink and peppery vinaigrette.
Hunter and I were having a game night and decided to eat a late dinner. So, I made this salad as an appetizer, and we paired it with a dry sparkling rosé. I felt like we were fine dining. 🙂 We devoured the plate within minutes, and I think we both could've eaten several plates more. It takes an irresistible dish to keep us snacking more than being engaged in our game. 😉
The Story Behind This Recipe
This salad was inspired by a recent trip to Ireland. We stayed just outside of Dublin celebrating our friends' magical wedding in a castle. We planned a week of traveling through Ireland after the wedding before heading over to France and England. Hunter and I drove four long hours to the Cliffs of Moher after two sleep-deprived nights.
When we arrived to the cliffs it was foggy, windy, and cold, and we almost skipped the sight altogether. We decided to get out and see if we could see the cliffs just in case we didn't have time to come back. Sure enough, the fog lifted as soon as we walked toward the edge. We couldn't believe our luck!
From there, we drove to the Armada Hotel to check in. We didn't have any dinner plans that night, but fortunately there was one table left at Aileen's. We got dressed and ready and finally settled into the comfy chairs, relieved to be out of the car and in a warm and cozy place with sweeping views of the ocean.
I ordered a salad to start, and I had know idea what a work of art was about to be placed before me. Twirls of thin cucumber, heirloom cherry tomatoes, juicy watermelon, and tart raspberries were scattered around with fresh, bitter greens decorating the plate. It tasted just as impressive as it looked.
This kickstarted what became a theme on the trip... we kept meaning to take photos of our meals along the way, but everything tasted so good that we always forgot until we were halfway through. 🙂 We tried to capture them anyways!
I knew I had to recreate this one for all of you to enjoy too.
Why Heirloom Tomatoes are SO Amazing
You've probably seen local heirloom tomatoes at the grocery store or at your nearby farmers market. In August they are in their peak season.
Heirloom tomatoes aren't any one specific kind of tomato. Instead, each season farmers take the seeds from the tomato plants that produced the juiciest and most beautiful tomatoes. These are then open-pollinated, meaning they are pollinated naturally by birds and insects.
You've probably noticed that heirloom tomatoes come in many different colors, shapes, and sizes. Unlike most grocery store tomatoes, heirloom tomatoes haven't had their DNA manipulated in order to look a certain way. Next time you're at the store, notice how all of the Roma or Campari tomatoes look like their counterparts.
While you're making the heirloom tomato salad recipe below, slice a couple pieces, sprinkle on some salt and just enjoy heirloom tomato season. 🙂
Why Make Your Own Raspberry Vinaigrette?
While you can simply buy any kind of dressing you'd like at the store, there are a few reasons why you'll want to make this raspberry vinaigrette from scratch.
- It's undeniably fresh! You won't achieve that sweet and tart raspberry flavor from a bottle of store-bought vinaigrette. Nothing compares to fresh.
- No weird and sneaky ingredients here! When you make vinaigrette at home you don't have to worry about your store-bough vinaigrette containing excess sugar or other odd ingredients you can't pronounce.
- You can make it in seconds! All you have to do is toss the vinaigrette ingredients in a blender and you've got your dressing made in less than a minute.
Raspberry Vinaigrette Ingredients
My raspberry vinaigrette is made with fresh and seasonal raspberries, which provide a beautiful pink color and the perfect tart and sweet flavor.
Freshly squeezed lemon juice adds a nice, bright citrus, while earthy extra virgin olive oil helps balance the overall flavor and keep it smooth.
Red wine vinegar brings in the acidity and gives the dressing a nice tang. It also is what makes this creamier dressing a vinaigrette.
A little dijon gives this recipe some mustardy edge, while maple syrup provides some extra sweetness to combat any excess tartness.
Freshly ground black pepper is the perfect pair to fruity raspberries and adds depth of flavor and texture. Finally, a little salt helps everything come together and come to life!
Salad Ingredients
You can't have this salad without fresh, local, and juicy sweet heirloom tomatoes. Find a variety of sizes and colors to make this plate even more impressive.
Thinly sliced cucumber is added for a crisp and crunchy contrast.
Raspberries make up the sweet and tart component of this salad.
A handful of spicy, earthy microgreens are added to create a fuller salad with a satisfying, nurturing flavor.
How to Make My Heirloom Tomato Salad
This salad is quick and easy to make! Start by slicing the tomatoes with a knife. I left mine in full circle slices, but you can always halve or quarter the tomatoes if you prefer. Place the tomatoes on the plate, evenly spread out.
Firmly hold the cucumber upright and use your knife to create very thin slices. Roll each slice (like a fruit roll-up!) and place around your plate in between the tomatoes.
Sprinkle the raspberries and microgreens over top throughout the plate.
Add all of the vinaigrette ingredients to a high speed blender and blend until smooth—about 50 seconds. Use a spoon to drizzle the desired amount onto the plate. Garnish with additional salt and pepper.
Chef Tips
These tips will help make the presentation of this dish a work of art!
- Use a sharp knife: With a steady hand and a sharp knife, the tomatoes should slice evenly, and you should be able to get very thin cucumber slices.
- Use high quality ingredients: Buy local produce for optimal flavor. Use organic, extra virgin olive oil and Himalayan pink salt.
- Don't discard anything: Many raspberry vinaigrette recipes will have you seive the dressing to make it smoother. I like to keep it all for maximum flavor and texture. Same goes for the tomatoes—scrape the left-behind juices onto your plate!
Make it a Meal! What to Serve with This Salad
Pair this salad with one of these recipes and your family and friends will think they're dining out. 😉 Or, you know, just keep it all for yourself! I don't blame you.
Storage Tips
You can pour any remaining vinaigrette into a jar and place in the fridge for up to a week. When you use it again, let it sit at room temperature for 10-20 minutes to help the olive oil melt. It can sometimes thicken when cold.
The salad can be stored in the fridge and enjoyed for 1-2 days in an airtight container.
Did you make this salad?! Tell me about your experience in the comments below. 🙂
📖 Recipe
Heirloom Tomato Salad with Raspberry Vinaigrette
Equipment
- High speed blender
- Sharp knife
Ingredients
Heirloom Tomato Salad
- 3 Heirloom tomatoes
- 1 Cucumber
- 1 cup raspberries
- Small handful of microgreens optional, or use basil
- Salt and freshly ground black pepper to garnish
Raspberry Vinaigrette
- ⅓ cup raspberries
- 4 tablespoons olive oil extra virgin
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- ¼ teaspoon black pepper freshly ground
- Pinch of salt
Instructions
- Slice the tomatoes with a sharp knife. I left mine in full circle slices, but you can always halve or quarter the tomatoes if you prefer. Place the tomatoes on the plate, evenly spread out.
- Firmly hold the cucumber upright and use your knife to create very thin slices. Roll each slice (like a fruit roll-up!) and place around your plate in between the tomatoes.
- Sprinkle the raspberries and microgreens over top throughout the plate.
- Add all of the vinaigrette ingredients to a high speed blender and blend until smooth—about 50 seconds. Use a spoon to drizzle the desired amount onto the plate. Garnish with additional salt and pepper.
More Summer Recipes
- Grilled Bok Choy & Tofu Stir Fried Rice
- Tofu Lettuce Wraps
- Summer Pasta Salad
- Thai Quinoa Salad
- Tofu Caprese Baguette - this one uses heirloom tomatoes too! 🙂
- Grilled BBQ Tofu
- Grilled Romaine with Vegan Caesar Dressing
