A fresh heirloom tomato salad is a rainbow of flavours bursting with sweetness and complicating the gastronomic senses.

The cascade of colours in our salad was a combination of fruit from local growers we hold in high regard:

  • Roots and Shoots Farm (our latest CSA basket)
  • Bryson Farms (sourced at The Piggy Market in Westboro)
  • Vicki’s Veggies (we planted one of her Yellow Perfection seedlings in June)
  • Fran, a garden enthusiast and friend from Manotick (our Sweet 100 seedling was gifted to us at Easter and lovingly christened Heinz)

I first made Fine Cooking’s Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad in September 2008 when I read about it in their July 2008 issue.

[The 4 tomatoes on the left are from Bryson Farms. The 10 wee red marbles are my Sweet 100’s. The 3 yellow tomatoes in the middle are Vicki’s Veggies’ Yellow Perfection also grown in our garden. The remaining 7 tomatoes on the right are from Roots and Shoots Farm.]

Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad

Serves 4

For the Parmesan crisps:

2-1/2 cups grated Parmigiano-Reggiano

For the vinaigrette:

1 small shallot, minced (about 1-1/2 tablespoons)

4 teaspoons Champagne vinegar

1 teaspoons Dijon mustard

Kosher or sea salt and freshly ground black pepper

2 tablespoons. extra-virgin olive oil

2 tablespoons grapeseed oil or canola oil

For the salad:

1 cup baby arugula leaves

1 cup fresh flat-leaf parsley leaves

1 cup fresh basil leaves, torn into bite-size pieces if large

1/2 cup fresh tarragon leaves

1/2 cup 1-inch-long fresh chive pieces

20 small nasturtium leaves (optional)

Kosher or sea salt and freshly ground black pepper

Sixteen 1/3-inch-thick heirloom tomato slices, preferably of different colors, sizes, and shapes (2 to 3 lb.)

About 20 various heirloom cherry tomatoes, halved or quartered

The above is Fine Cooking’s ingredient list. I made a few changes to the recipe:

  • Because I used a grater to prepare my cheese, I only baked the Parmigiano-Reggiano for 8 minutes on a parchment lined baking sheet.
  • I used only arugula for the greens and only enough to set a base on the plate.
  • I used chives as a garnish – both as 1-inch straws but also finely chopped.
  • I chose a different plating for the ingredients instead of the Napoleon formation. (see picture)
  • Of their oil suggestions, I used olive oil and grapeseed oil in the dressing.

Roots and Shoots Farm

1004 Manotick Station Road

Manotick, Ontario


Website: www.rootsandshootsfarm.com

Facebook: Roots and Shoots Farm

Twitter: RootsShootsFarm

Bryson Farms

R.R.1, 25 Stewart Road

Shawville, Quebec


Website: www.brysonfarms.com

The Piggy Market

400 Winston Avenue (in Westboro)

Ottawa, Ontario


Website: www.ThePiggyMarket.com

Twitter: ThePiggyMarket

Vicki’s Veggies

81 Morrison Pt Rd

Milford, Ontario


Website: www.VickisVeggies.com

Facebook: Vicki’s Veggies Farm

Twitter: VickisVeggies