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An Heirloom Tomato & Mozarella Salad That Doesn’t Require Heirlooms

Our friend Viviane Bauquet Farre – creator of the fabulous food website food & style – is a stickler for preparing dishes using fruits and vegetables that are in season. Just listen to Viviane talk about her heirloom tomato salad, featured here. (Click here to see the recipe.)

“I refuse to make this salad at any other time of the year than when heirloom tomatoes are in season – even though I’ve been known to lust over it in mid-January,” she says. “So every year, from late June until mid-October, I’ll make this salad at least once a week.”

The tomatoes in this simple dish – and you can use varieties other than heirlooms – are paired with baby mozzarella balls and fresh basil. The salad is drizzled “lavishly” with a “spicy” extra virgin olive oil.  (Click here to see the recipe.)

“Perfectly vine-ripened tomatoes are sweet rather than acidic, and when they are served with melt-in-your-mouth handmade mozzarella and a spicy olive oil, they command the attention of your taste buds,” Viviane notes.

Viviane recommends using our more robust Arbosana oil for the salad – but says our fruity Arbequina “would work too.”

“My favorite oil with it is the Arbosana,” she tells us. “This is the way I serve it at home, and not a drop of that beautiful oil is ever wasted!”

Heirloom tomatoes, as I noted, aren’t a requirement.

“If you can’t find heirloom tomatoes, try tomatoes on the vine, beefsteak or cherry tomatoes – or a mixture of all three,” Viviane recommends. “The tomatoes might not have as much sweetness as heirlooms, but the salad will be just as delicious!”

Bon appétit,

California Olive Ranch Master Miller Bob Singletary



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