Heirloom Tomato Flight
Three tiny bowls of heirloom tomatoes—each seasoned differently—served with crusty bread for dipping. A showcase tasting that takes minutes and lets each variety shine.
- Total time
- 10 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
Ingredients
- 1.5 lbs mixed heirloom tomatoes (cherry, beefsteak, and any small variety)
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp fleur de sel or coarse sea salt (and black pepper)
- 1 small loaf crusty bread (ciabatta or sourdough)
Instructions
- 1
Core each tomato and cut into bite-sized chunks or halves depending on size.
- 2
Divide tomatoes into three small bowls, keeping varieties separate if possible.
- 3
Season first bowl lightly with salt and drizzle with 1 tbsp olive oil.
- 4
Dress second bowl with salt and the balsamic vinegar.
- 5
Finish third bowl with salt, black pepper, and remaining olive oil.
- 6
Slice bread into 1/2-inch-thick pieces and arrange alongside tomato bowls.
- 7
Serve immediately at room temperature.
Tools you’ll need
- three small bowls
- cutting board
- sharp knife
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