9 Ideal Heirloom Tomato Recipes

Heirloom Tomato Salad with Pickled Ramp Vinaigrette
Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis

Meaty, peak-season heirloom tomatoes are already perfection; they needn't be cooked or overly embellished to be enjoyed. From classic heirloom tomato salad to heirloom tomato and ricotta toasts, these nine dishes require little else but fresh, chopped heirloom tomatoes and a few simple adornments.

01 of 09

Heirloom Tomatoes with Ricotta and Savory Granola

Heirloom Tomatoes with Ricotta and Savory Granola
CON POULOS

To dress up summer's best tomatoes, F&W culinary director at large Justin Chapple combines them with lemony ricotta and savory granola for crunch.

02 of 09

Heirloom Tomato Salad with Tuna Confit

Heirloom Tomato Salad with Tuna Confit
© Christina Holmes

This is chef George Mendes' version of the simple tomato salads common in the Algarve region of southern Portugal. For a shortcut, use best-quality, olive oil-packed canned tuna.

03 of 09

Heirloom Tomato and Nectarine Salad with Whipped Feta

Heirloom Tomatoes Stuffed with Summer Succotash
© Sarah Bolla

In this dish, feta cheese is whipped into a delicious savory cream and served beneath beautiful slices of summer heirlooms and nectarines.

04 of 09

Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado

Striped Bass Fish Tacos with Heirloom Tomato Salsa and Avocado
© Phoebe Lapine

Made with a fresh heirloom tomato salsa, these fish tacos are a bright summer dish.

05 of 09

Heirloom Tomato Salad with Anchovy Vinaigrette

Heirloom Tomato Salad with Anchovy Vinaigrette Recipe
© Christina Holmes

The warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish the dish, chefs Amelia O'Reilly and Nico Monday top it with tangy pickled shallots and an oozy, soft-boiled egg.

06 of 09

Heirloom Tomato and Pepper Toasts with Whipped Ricotta

Heirloom Tomato and Pepper Toasts with Whipped Ricotta
Con Poulos

Velvety smooth, lightly seasoned ricotta serves as the perfect base for juicy ripe tomatoes and charred peppers on grilled levain bread. Fennel pollen adds a light licorice flavor, while fresh basil, chives, and a hint of lemon juice add brightness to the smoky flavor from the grill.

07 of 09

Heirloom Tomato Salad with Pickled Ramp Vinaigrette

Heirloom Tomato Salad with Pickled Ramp Vinaigrette
Photo by Huge Galdones / Food Styling by Christina Zerkis

This simple salad from Los Angeles chef Suzanne Tracht is all about perfect, in-season produce like onion-y ramps and juicy heirloom tomatoes. It sits well and makes a great potluck or barbecue side salad.

08 of 09

Parmesan Tuiles with Heirloom Tomato Salad

Parmesan Tuiles with Heirloom Tomato Salad
© Con Poulos

Chopped red, green, and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre.

09 of 09

Heirloom Tomatoes with Anchovies and Red Chiles

Heirloom Tomatoes with Anchovies and Red Chiles
© John Kernick

"It's all about the way one cuts the tomato: A badly cut one is not as appetizing," says chef Owen Kenworthy, who favors slices and wedges made with a very sharp knife. He adds a hit of chile, capers, and anchovies to his salad, which is great as an appetizer or a side dish.

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