This summer’s heirloom tomatoes have been nothing short of amazing! Bursting with flavor, vibrant in color, and oh-so-juicy, these beauties quickly became one of my private chef clients’ favorite ingredients – they absolutely stole the show 🍽️

Mostly I just kept it really simple, cut them into irregular chunks, drizzled them with a vinaigrette of half olive oil/ half sunflower oil, red wine vinegar, garlic, salt and honey – or agave syrup if there were vegans in the group.

But they are also lovely with burrata:
– A mix of sliced heirloom tomatoes (different colors for that extra visual pop!)
– Fresh burrata
– Drizzle of balsamic glaze
– Extra virgin olive oil
– Fresh basil leaves
– Sea salt & cracked black pepper to taste
(Tip 😋 – try adding some ripe peaches or nectarines to this recipe ⬆️)

Another good way to enjoy them is ….⬇️

Heirloom Tomato Panzanella:
– Cubed sourdough or rustic bread (toasted)
– Heirloom tomatoes
– Cucumbers
– Red onion
– Fresh basil
– Tossed in the vinaigrette (see above)

These tomatoes brought so much vibrance and flavor this season. 🍅 Thanks to the great people at @mercatbio and @campdelasort

What’s your favorite recipe for heirloom tomatoes? Let me know! 👇