Fresh tomatoes with fava beans and a simple herb + balsamic vinaigrette
Heirloom tomato season is a beautiful time each summer where every salad, sandwich, burger, and caprese is graced with the season’s finest – big, juicy, plump, ripe tomatoes dripping with tangy-sweet juices. I cannot resist them. I do my best to shop by the season and summer is the most fun for me; markets at their prime with the best produce, spilling over and gracing our tables and lives.
My mom loves heirloom tomatoes, too, and they always make me think of our trips to Kentucky when I was younger. Every summer she would come home with little paper sacks of tomatoes from someone’s garden. She truly knows how to enjoy something as simple as a perfect tomato.
My parents have grown basil for as long as I can remember. The smell of fresh cut basil, the feeling of the stems beneath my fingers as we plucked each leaf off is seared into my memory. Every summer we would make pesto. Jars and jars of pesto. And soon my parents added tomatoes to our gardens, too.
It’s that kind of simple bliss that I cherish. The exquisite moment when you pop a cherry tomato in your mouth, or slice open an heirloom tomato the color of an Arizona sunset. And then I think of all of the people all around the world who are enjoying the same thing, right now. The spectacular tomatoes that are magically grown in the deserts of Israel; the ones drooping from vines all across Italy.
Tomatoes connect communities. They’re the basis for so many dishes: marinara, ethnic stews from all over the world, salads, and soups. It’s incredible, really.
This salad honors tomatoes in what I believe is their best state: whole, raw, juicy, and delicious. This is a simple salad, and yet sophisticated and nourishing.
Truly, the best tomatoes only come around in season. Fava beans go hand in hand with tomatoes; while tomatoes lift the dish up, fava beans ground it with a beautiful earthiness. Here, the fava beans are served slivered raw in their natural state. I love raw fava beans – they’re so fresh and taste of the earth.
This salad is just that – a celebration and taste of the earth in all her ripe, seasonal glory. The vegetables themselves only get little help from a light Herbs de Provence vinaigrette that mixes up in a pinch. Little baby basil leaves dance along the top, herbaceous nuggets full of vibrance and flavor.
Heirloom tomato salad is a delicious and refreshing addition to any summer meal – every time I make it, I want to sit on the patio with a tall glass of iced tea or rosé and dig in. It’s so reminiscent of summer that I can’t think of a more perfect summer BBQ salad or simple dinner salad to enjoy al fresco.
This recipe incorporates fresh fava beans, red onions, and an Herb de Provence balsamic vinegar dressing. It’s best served topped with fresh basil and sea salt. I hope you enjoy it as much as we do.
Heirloom Tomato Salad with Herbs De Provence Vinaigrette
Print RecipeIngredients
- 2 lbs Heirloom tomatoes
- 3 Large pods of fava beans, shelled
- 2 tsp Herbs de provence
- 2 tbsp Balsamic vinegar
- 5 tbsp Extra virgin olive oil
- 1 Garlic clove, minced
- 1/4 Red onion, thinly sliced
- Sprinkle of sea salt and fresh cracked pepper
- Fresh basil, ~10 leaves or more, to taste
Instructions
Thinly slice red onion and scatter it in the bottom of your serving dish. Slice the tomatoes and arrange on top of the onions. Thinly slice each fava bean. Sprinkle the sliced beans and fresh basil over the top of the tomatoes.
Combine herbs de provence, balsamic vinegar, extra virgin olive oil, and minced garlic clove in a jar; put the lid on and shake, or whisk to combine.
Pour dressing over the tomatoes and allow to sit for 5-10 minutes to marinade. Serve immediately, at room temperature.
