The City Magazine Since 1975

Heirloom Tomato Salad

From the kitchen of Forrest Parker, chef at Old Village Post House Chef’s Note: Parker has no preference on the variety of tomato for this recipe (which won last year’s Heirloom Tomato Trek contest sponsored by Limehouse Produce)—any heirloom that is local and in season will do. He suggests keeping the tomatoes at room temperature, which allows them to ripen and deepen in flavor. The blue cheese may be substituted with goat cheese, Parmesan, or another desired cheese, but he says to keep it refrigerated until ready for use. (Serves 4-6)  
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2 large heirloom tomatoes
1 cup heirloom cherry or teardrop tomatoes
1/4 lb. blue cheese
2 Tbs. extra-virgin olive oil
1 bunch fresh basil
Salt and pepper to taste
1½ Tbs. aged balsamic vinegar
2 Tbs. extra-virgin olive oil



Core the large tomatoes and dice into wedges; cut the cherry tomatoes in half. Place all in a bowl. Crumble the blue cheese and set aside. Cut a chiffonade of the fresh basil by stacking leaves, rolling them into a cylinder, and thinly slicing. Add both to the tomatoes. Season with salt and pepper and arrange on the plate as desired. Drizzle with vinegar and olive oil and serve.