Heirloom tomatoes are in season, so I’m buying them fairly regularly. I have two easy and delicious salads here that can be the main course or a side dish with any protein. The second of the two is completely vegetarian.

The first of the two salads I’m making is my Heirloom Tomato Salad with Bocconcini and Sopressata.

The second salad I’m making today will be my Artichoke, Heirloom Tomato, and Orzo Salad.

The second salad is my Artichoke, Heirloom Tomato, and Orzo Salad.

1) The first salad is a Heirloom Tomato Salad with Bocconcini and Sopressata:

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Yields: 8 ounces of both vinaigrettes
Equipment: large mixing bowl, small mixing bowl, large salad serving bowl, 1 (2-cup) liquid measuring cup, whisk, cutting board, chef’s knife

Ingredients for the Herb-Marinated Bocconcini:
1 (8-ounce) package of mini Bocconcini (mini mozzarella balls or pearls)
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon of Italian flat-leaf parsley, finely chopped, substitute dried
Pinch of kosher salt
Pinch of black pepper, freshly-ground
1/4 cup of *E.V.O.O

Ingredients for the Red Wine Vinaigrette:
Yields: approx. 8 ounces
1/4 cup red wine vinegar
1/2 teaspoon of Dijon mustard
1 garlic clove, freshly-grated
1/2 cup *E.V.O.O.
2 tablespoons Agave nectar (substitute granulated sugar)
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of black pepper, freshly-ground

Ingredients for the Heirloom Tomato Salad with Bocconcini and Sopressata:
8 cups of heirloom tomatoes, halved and sliced into wedges (depending on whether whole or grape-size tomatoes)
1 1/2 heaping cups of Sopressata, OPTIONAL, diced (substitute diced Genoa salami)
8 ounces of the Herb-Marinated Bocconcini
1/4 cup of fresh tarragon leaves, roughly chopped
1/4 cup Red Wine Vinaigrette

2) The second tomato salad is an Arugula, Heirloom Tomato, and Orzo Salad. This one is a vegetarian salad, totally meat-free!

Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 4 servings
Yields: 8 ounces of both vinaigrettes
Equipment: 1 (3-quart) saucepot, large mixing bowl, large salad serving bowl, large mesh sieve, chef’s knife, cutting board

Ingredients for the Lemon Vinaigrette:
Yields approx. 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
2 tablespoons of shallot, finely minced (optional)
1 tablespoon of garlic, freshly-grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of black pepper, freshly-ground
2 tablespoons of Agave nectar (substitute honey)
1 teaspoon of Italian flat-leaf parsley, finely minced (optional)
1/2 cup of *E.V.O.O.

Ingredients for the Artichoke, Heirloom Tomato, and Orzo Salad:
1 pound of orzo, cooked, drained, and cooled
2 cups of arugula
4 cups of  heirloom tomatoes, diced or halved (depending on whether whole or grape size)
1 (14.6-ounce) jar of long-stemmed artichoke hearts, halved
1 (8-ounce) package of Bocconcini (mini mozzarella balls)
1/4 cup of the Lemon Vinaigrette

1) Instructions for the Heirloom Tomato Salad with Bocconcini and Sopressata:

Instructions for the Red Wine Vinaigrette:
Add all ingredients to an 8-ounce jelly jar with a tight-fitting lid. Shake all the ingredients together until well combined.

Instructions for the Herb Marinated Bocconcini:
Separate all the mini mozzarella balls and place them into a small mixing bowl along with the other ingredients. Using a spoon, gently toss to combine and set aside.

Instructions for the Heirloom Tomato Salad with Bocconcini and Sopressata:
In a large mixing bowl, add the tomato halves and wedges. Add the marinated bocconcini, Sopressata, and chopped tarragon. Pour the dressing over and toss. Transfer to a large salad serving bowl. Serve with your favorite bread.

2) Instructions for the Artichoke, Heirloom Tomato, and Orzo Salad: 

Instructions For Lemon Vinaigrette:
Add all ingredients to an 8-ounce jelly jar with a tight-fitting lid. Shake all the ingredients together until well combined.

Instructions for cooking the Orzo:
Cook the pasta according to the package directions. Drain the pasta, then rinse it under cold water until it is completely cool. Drain a final time before adding it to the salad.

Instructions for the Artichoke, Heirloom Tomato, and Orzo Salad: 
In a large mixing bowl, add the diced and halved heirloom tomatoes, cooked and cooled orzo pasta, halved artichokes, bocconcini, arugula leaves, Kosher salt, fresh-ground black pepper, and Italian flat-leaf parsley. Pour 1/4 cup of my Lemon Vinaigrette over the top, and toss to combine. Next, transfer to a large salad serving bowl. My Artichoke, Heirloom Tomato, and Orzo Salad is so delicious you’ll be asked to make it over and over again.

There you have it, my Heirloom Tomato Salad-Two Ways.

Notes:
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.

2) The Kcal count for this post is for the Artichoke, Heirloom Tomato, and Orzo Salad.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/10/17/lemon-balsamic-and-cilantro-lime-vinaigrette/