One of the reasons I love this time of year is the fresh tomatoes. There’s nothing like a locally grown tomato – they put the ones we get the rest of the year to shame. This year I have been particularly smitten with heirloom cherry tomatoes. Not only do they have great flavor but they come in a variety of colors – red, yellow, green and purple. Heirloom tomatoes do not have the genetic mutation that gives tomatoes an appealing uniform red color while sacrificing the fruit’s sweet taste.

I wanted to show off these colorful tomatoes and thought making a fresh salsa was just the right way to do so. Cutting up the tomatoes – I prefer to cut them  individually – is the most time consuming part of this recipe. Once done add a few more simple ingredients and you have a yummy salsa. I recommend pairing with a hearty tortilla chip.

The August issue of Bon Appétit arrived in the mail today with an heirloom cherry tomato salad on the cover so I must be onto something!

Heirloom Tomato Salsa



Heirloom Tomato Salsa
Recipe type: Appetizer
Serves: Makes about 3 cups
  • 1-1/2 pounds Heirloom cherry tomatoes, assorted colors
  • 4 scallions, chopped
  • ½ cup cilantro, chopped
  • ½ jalapeño pepper, finely chopped (add more if you like it spicy)
  • 1 medium clove of garlic, finely chopped
  • juice of one lime
  • Serve with: tortilla chips
  1. Cut each cherry tomato into small pieces. Place chopped tomatoes in a colander so that most of the juices and seeds drain.
  2. Add tomatoes to a bowl and add scallions, cilantro, jalapeño pepper, garlic and lime juice. Mix well and season with coarse sea salt.
  3. Prepare a few hours before serving so the flavors can develop. Store in the refrigerator. Bring to room temperature before serving.
  4. Serve with tortilla chips.


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2014-07-30T07:13:31+00:00 July 30th, 2014|Categories: Appetizers|Tags: , , , , , , , , , |2 Comments


  1. Dad July 30, 2014 at 9:19 am - Reply

    Nicole, the best salsa I have ever had. We finished what was left from Sunday’s dinner last night.


  2. Michele August 18, 2014 at 4:49 pm - Reply

    I made it last night with tomatoes from my garden. All was eaten then! My husband said it was the best salsa he ever had. Next time I will add the jalapeno because we can handle hot in our household!

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