heirloom tomato salad with garlic oil

The entire interwebs are blowing up with tomato talk.

August rolls around and everyone loses their heirloom-lovin’ minds.

Well guess what.

My mind has been lost in tomato dreams for weeks!

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I started scoping out the farmer’s market for those first signs of ripened goodness way too early. I got my hopes up like a fool back in June when I spotted what turned out to be hothouse-grown lovelies. Delicious, sure, but just not the same.

Now that the real deal is here, I can’t stop eating tomato after tomato after tomato!

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My favorite way to eat tomatoes is with a shaker of salt and, if I’m minding my manners, a fork.

But this salad is officially my new favorite tomato dish. It takes no time to make. It tastes like summer. It wants to be in your belly.

I’ll spare you the acrostic poem that I had planned for today if you’ll try this salad. Deal?

I had approximately seven servings of it this past weekend.

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I also came up with an awesome joke! Ready?

What is the best kind of husband?

Give up?

The kind that will carry pounds upon pounds of tomatoes home from the farmer’s market for you, but then refuses to eat any of them because he hates tomatoes!

I guess it’s not so much “ha ha” funny as it is just an absolute fact…



Heirloom Tomato Salad with Garlic Oil
Recipe from Martha Stewart
Serves 2-3


  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, sliced thinly
  • 2 pounds heirloom tomatoes, halved or quartered
  • sea salt, to taste
  • fresh ground black pepper, to taste
  • 1/4 cup chopped chives
  • 1/2 cup fresh basil, torn if leaves are large

Heat the olive oil in a small skillet (I used cast iron).

Add in the garlic and cook until the garlic is golden, around 6 minutes.

Remove the skillet from the heat and let cool for 10 minutes.

Place the tomatoes on a large plate or bowl and drizzle with the oil.

Sprinkle with salt and pepper, to taste.

Sprinkle with chives and basil.

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