Heirloom Tomato Salad with Anchovy Vinaigrette



  • ¼ cup extra-virgin olive oil
  • 4 anchovies, minced
  • 1 garlic clove, minced
  • 1 teaspoon finely grated lemon zest
  • 1 medium shallot, thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 large eggs
  • 1½ pounds assorted heirloom tomatoes—large ones sliced, small ones halved
  • Fleur de sel
  • Freshly ground pepper
  • Flat-leaf parsley, for serving
  • Marjoram leaves, for serving


In a small skillet, combine the olive oil, anchovies, garlic and lemon zest. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes. Bring a small saucepan of water to a boil. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes. Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

Fresh Balsamic Heirloom Tomato Salad



  • 1½ to 2 pounds Heirloom Tomatoes {of different color and variety}
  • 1 bunch Green Onions, Sliced
  • 1 Clove of Garlic, minced
  • Kosher Salt
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 pinch of dried Oregano, ground in your palm
  • Fresh Cracked Black Pepper, to taste


Wash and remove stems. Slice tomatoes into halves, quarters or eighths depending on the size of the tomato and toss into a colander set over a large bowl. Generously sprinkle kosher salt over tomatoes, gently toss and let sit for 20 minutes. The salt not only removes some extra water from the tomatoes, but seasons them too.

In another bowl combine the sliced green onions and garlic. In a measuring cup combine the balsamic vinegar, olive oil and oregano. Whisk until combined and pour over salted tomatoes. Toss, season with fresh cracked black pepper and serve!