This heirloom tomato salad recipe is summer in a bowl! It's a fantastic side salad or light lunch.
This recipe is similar to a Caprese salad in that it pairs tomatoes with mozzarella and basil, but adds some delicious fresh summer stone fruit.
Make this salad in the summer months when tomatoes, peaches, and nectarines are at their peak! You will love how easy it is to pull together and how well the flavors pair with one another.
Why You'll Love this Fresh Tomato Salad
This bright and fresh heirloom tomato salad is a showstopper! It's not only beautiful but it combines juicy tomatoes and stone fruit for the tastiest summer salad.
If you like hitting up your local farmer's market or if you like growing a variety of heirloom tomatoes, then this recipe is for you.
You'll want to use a mix of tomatoes to add a variety of colors and flavors to this salad!
What are Heirloom Tomatoes?
Heirloom tomatoes are a type of tomato that are typically sweeter and lack a genetic mutation that allows regular hothouse tomatoes to grow in a uniform shape with a typical red color.
They are grown with heirloom tomato seeds and because they are less disease resistant they aren't typically commercially grown. Often they are grown in home gardens and by specialty growers.
You can often find heirloom tomatoes in a farmers market and in the summer months, you may even find them in local grocery store that specializes in produce.
This gorgeous, flavorful summer salad is made with the freshest ingredients!
- Heirloom Tomatoes
- Stone Fruit - like nectarines, peaches, or apricots
- Fresh Mozzarella
- Soft Herbs - like basil and mint
- Extra-Virgin Olive Oil (use good quality olive oil for this recipe)
- Balsamic Glaze
- Flaky Sea Salt and Ground Black Pepper (you can use kosher salt if you don't have sea salt
See the recipe card for quantities.
Using a sharp knife, sliced your tomatoes, stone fruit, and mozzarella balls.
Assemble the sliced tomatoes in a large bowl or platter.
Add the sliced stone fruit (nectarine, apricots, or peaches) into the bowl with the tomatoes.
Add in the sliced mozzarella - nestle the pieces in so they are spread amongst the tomatoes and stone fruit.
Top the salad with salt and pepper, a drizzle of olive oil, and a drizzle of balsamic glaze. Add in the fresh basil and mint.
Serve immediately or allow the tomatoes to marinate in the oil and balsamic sauce for 15 minutes before serving.
More Great Tomato Recipes
If you love the fresh and bright flavors of tomatoes and healthy recipes, you're in luck! We have lots of great tomato recipes - here are some of our favorites.
- Italian Tomato Salad - a simple tomato salad with Italian herbs
- Summer Squash Tomato Gratin - a great side salad with yellow squash, scallions, and tomato
- Cherry Tomato Pasta - a flavorful and simple pasta recipe bursting with roasted cherry tomatoes
- Fresh Tomato Tart with Mustard Crème Fraîche - a heirloom tomato tart with a mustard and puff pastry base.
Substitutions & Variations
Want to add some other items to this salad? Here are some optional add-ins.
- Red Onion - slice some red onions and let them soak in some ice-cold water for 15 minutes.
- Lemon Juice - use 1 tablespoon of freshly squeezed lemon juice if you'd like a little more acid in your salad.
- White Balsamic Vinegar - if you want to get fancy, sub out the balsamic glaze for a tablespoon of white balsamic vinegar. It has a sweet-tart flavor and looks great in a salad.
- Cherry or Grape Tomatoes - If you have some small tomatoes, feel free to add them to the salad! Slice them in half or quarters, depending on how large they are.
This salad can be saved in the refrigerator for up to 3 days when stored in an airtight container. Let it come to room temperature before serving.
If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.
- 3 heirloom tomatoes
- 2 pieces of stone fruit (nectarine, peach, or apricot)
- 6 ounces small mozzarella balls (like Bocconcini)
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- ½ teaspoon flaky sea salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh herbs (like basil, mint, or oregano)
- Using a sharp knife, sliced your tomatoes, stone fruit, and mozzarella balls.
- Assemble the sliced tomatoes in a large serving bowl or platter.
- Add in the sliced stone fruit (nectarine, apricots, or peaches) into the bowl with the tomatoes.
- Add in the sliced mozzarella - nestle the pieces in so they are spread amongst the tomatoes and stone fruit.
- Top the salad with salt and pepper, a drizzle of olive oil, and a drizzle of balsamic glaze. Add in the fresh herbs.
- Serve immediately or allow the tomatoes to marinate in the oil and balsamic sauce for 15 minutes before serving.
Amount Per Serving: Calories: 224Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 538mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 11g