This heirloom tomato salad is the perfect way to savour seasonal produce. Don’t wait to make this refreshing salad, with the sweet corn and juicy peaches of summer. We recommend letting the sliced tomatoes and peaches come to room temperature before adding the vinaigrette– the juices will meld and marry beautifully, taking it to the next level.

What is so special about heirloom tomatoes?

Compared to other hybrid tomatoes, heirloom tomatoes have a rich and complex flavour. They also tend to come in unique shapes and a variety of colours, from red and orange to even green and purple. This makes it the perfect flavourful and aesthetically pleasing addition to open-faced sandwiches, tarts and salads.

What to make with a lot of heirloom tomatoes?

Heirloom tomatoes are not only beautiful but also versatile. This heirloom tomato salad calls for three tomatoes, making it a great recipe to use up any you have on hand. If you have even more in stock, check out this delicious Roasted Tomato, Thyme and Buffalo Mozzarella Tart, which calls for ten tomatoes. You can also try this vibrant Heirloom Tomato and Avocado Salad or unique Tomato Tonnato dish. For an easy lunch, make this Prosciutto di Parma Focaccia Sandwich with thinly sliced heirloom tomatoes.

Heirloom Tomato Salad With Peaches and Corn

A refreshing seasonal salad with cherry tomatoes, corn, peaches and an easy herb vinaigrette.

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Ingredients

Herb Vinaigrette

1½ cups packed basil leaves parsley and dill
½ cup olive oil
2 tbsp white wine vinegar or apple cider vinegar
1 shallot or ¼ small onion chopped
1¼ tsp kosher salt
½ tsp freshly ground black pepper
pinch crushed hot pepper flakes optional

Salad

1 cup hulled barley or wheat berries see note
2 cobs corn husked
1 tsp olive oil
3 heirloom tomatoes sliced
½ cup cherry tomatoes halved or quartered
2 peaches sliced

Instructions

Herb Vinaigrette

In blender, purée herbs, oil, vinegar, shallot, salt, pepper and hot pepper flakes (if using) until smooth.

Salad

Cook barley according to package instructions. Drain and rinse with cold water until cool.
Preheat barbecue to medium-high heat; grease grill. Brush corn with oil, then cook, turning occasionally, until slightly charred, 8 to 10 minutes. Transfer to cutting board; let cool enough to handle. Break in half, then cut kernels from cob.
To serve, arrange tomatoes, peaches, barley and corn on platter. Drizzle dressing overtop.