Tiny New York Kitchen: Heirloom Tomato Salad

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By Victoria Hart Glavin of Tiny New York Kitchen

They may be old school, but there’s nothing old about fresh heirloom tomatoes. Forget the grocery store. Many heirloom tomatoes come from local farms and gardens, so a farmers’ market will give you the best variety for this easy summer salad.


4 Tablespoons Olive Oil

3 Tablespoons Balsamic Vinegar

1 Tablespoon Maple Syrup

5 Medium-Sized Heirloom Tomatoes (A Variety of Colors – Washed & halved

1 Cup Cherry Tomatoes (Washed & Halved)

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 Tablespoons Creamy Goat Cheese

Fresh Herbs (Basil, Thyme And/Or Oregano) Optional

In small-size bowl, mix together olive oil, balsamic vinegar, and maple syrup. Set aside. Place all tomato slices and cherry tomatoes on platter. Sprinkle with kosher salt, pepper, and herbs (if using). Drizzle salad with dressing. Add 4 tablespoons creamy goat cheese.

Serve immediately.  Serves 4

Prep Time: 15 Minutes
Cook Time: 0 Minutes
Total Time: 15 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”