Heirloom Tomato Salad

A beautiful, colourful late summer salad. Seasonal tomatoes with fresh basil and salt are always a winner. Here the combination of subtly sweet vincotto and grapes are tamed with a little pickling acidity to lift these traditional pairings to another level.

Heirloom Tomato Salad

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Serves 2


  • 100g red grapes
  • 60ml apple cider vinegar
  • 15ml water
  • 1 tbsp honey
  • ½ tsp pickling spice
  • 400g mixed heirloom tomatoes
  • 1 piece of buffalo mozzarella, roughly torn
  • 4 red radish, finely sliced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp fresh sweet basil
  • 1 tbsp Vincotto
  • Olsson's sea salt


  1. For the pickled grapes, combine vinegar, water, honey and spice mix in a saucepan over high heat. Bring to the boil.
  2. Places the grapes into a sterilised jar and fill with the hot pickling liquid. Close lid a all to cool before refrigerating for at least 30 minutes, ideally overnight.
  3. To assemble the salad, toss the tomatoes with the olive oil and lemon juice.
  4. Add the tomatoes onto a serving platter, add the radish, and torn mozzarella. To finish spoon the grapes and a little of the pickling liquid over the salad, dress with the vincotto, add the sweet basil and season with salt. Serve with some crusty bread.



Recipe: Sam Peasnell
Photography and Styling: Emily Bartlett