This is a refreshing and colorful Marinated Heirloom Tomato Salad summer salad! I like to serve this with fresh or toasted crusty bread. You can also chop the tomatoes and avocado into bite sized chunks to serve at a potluck or party.
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Ang and I made a version of this salad at our Pop-up dinner last week. I was going to do this salad topped with the dressing but Ang said why don’t you marinate the tomatoes in the dressing? Brilliant!
I have great memories from my teenage years of tangerines. Robby, myself and our friends would drive up and down the alleys in the north side of Santa Monica looking for tangerines and plums from the fruit trees that hung over the back fences. We would sit on the car door while going by and steal them. Is it really stealing if they are hanging over the fence?
To this day, I absolutely love the flavor of tangerine and can’t seem to get enough of this dressing. Check out these recipes that include this tangerine vinaigrette.
To this day, I absolutely love the flavor of tangerine and can’t seem to get enough of this dressing. Check out these recipes that include this tangerine vinaigrette. White Bean Veggie Salad – Spring Kale Salad – Black Lentil Salad with Fennel
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Try this with a glass of Albarino, Cava or a white Rioja.
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Heirloom Tomato Salad Recipe:
2 – 4 servings
- 2 Large Yellow or Heirloom Tomatoes – sliced
- 1 Recipe Tangerine Champagne Vinaigrette
- 8 Pink Radishes – matchsticks
- 1 Avocado – thinly sliced
- 1/2 Cup Red Cabbage – minced
- 1 – 2 cups Micro Greens
- 4 Pinches Black Sea Salt
Other optional ingredients you might like
- Fresh mozzarella
- Cucumber
Instructions:
Use this recipe as a loose guideline and adjust ingredients to taste. However, be careful to not add too much salt.
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Make the vinaigrette.
Slice the tomatoes, put into a container and pour on the dressing making sure it is completely covering the tomatoes. Refrigerate and marinate overnight or at least 4 hours.
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Slice the radishes into 1/8 inch slices then stack the slices and cut into matchsticks. Slice and roughly chop the cabbage, measure then add to a food processor. Pulse until it is finely minced.
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Place the tomato slices onto a salad plate (I use 3 slices of tomatoes per salad), sprinkle the radishes around the tomatoes. Place the avocado slices on top. Sprinkle the cabbage over the tomatoes and avocado, top with micro sprouts and salt.
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There will be leftover dressing so if you need more on the salad or you can use it on other salads. I have a recipe coming soon that I used the leftover dressing on, so stay tuned! (I love that the leftover dressing has the juices of the tomato in it!)
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Health benefits:
Tangerines are a type of mandarin orange. They are a valuable source of flavonoid antioxidants that are several times higher than oranges but have even more vitamin A and iron. The vitamin A in them helps with immune function, vision and reproductive health. As with all citrus, they are still very rich in vitamin C that stimulates the production of collagen and helps keeps your skin supple as well as stimulating cell generation in the body. Antioxidants are found in high concentrations in the rind of tangerines, which fight off free radicals keeping the body’s cells healthy while purifying the blood and remove toxins. They contain natural soluble and insoluble fiber that improves digestion and restrict the absorption of cholesterol in the gut, which helps cut the risk of obesity and reduce inflammation. The tangerine fruit has been used effectively against skin diseases and arthritis. They also help to absorb iron from food into the body and contain a good amount of Folate and Potassium.
Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease. They are also high in vitamins A, C, K and potassium. The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation. It also helps with sleep, muscle movement, learning and memory. Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color. Cooking tomatoes break down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil. The Zea-xanthin in them helps to filter harmful ultra-violet rays, which protect eyes from “age-related macular disease.” They are also a powerful blood purifier and great for skin and bone health.
