Farmer’s market staples, heirloom tomatoes are non-hybrid, with seeds passed down from gardener to gardener. Since they don’t have the genetic mutation that gives red tomatoes their uniform color, heirlooms are more flavorful and often sweeter (and certainly prettier to look at) than standard grocery store fare.
If you want to go organic, be aware not all heirloom tomatoes are organic, so unless they come from your own backyard, be sure and ask.
Heirlooms are delicious on their own or sprinkled with a pinch of salt, or in a summer salad like this:
3 tbspns rice vinegar
1 tbspn extra virgin olive oil
1 tspn honey
salt and freshly ground pepper to taste
2 medium cucumbers, sliced and halved
4 heirloom tomatoes, cut into bite-size wedges
1 Vidalia onion, thinly sliced
1 ripe peach, peeled and cut in bite-sized pieces
2 tbspns chopped parsley
In large bowl, whisk vinegar, oil and honey, and ½ tspn each salt and pepper; add more salt and pepper to taste.
Add cucumbers, tomatoes, onion, peaches and parsley to dressing and toss.