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Edwards Ranch Estates heirloom tomato salad

Recipe by:Executive Chef Michael Rossi
The Ranch Restaurant & Saloon, Anaheim


  • 5 to 6 heirloom tomatoes, different sizes and colors
    4 slices applewood smoked bacon, diced small and cooked
    1 sweet yellow onion, diced small and cooked slowly until translucent
    3 tbsp. chopped fresh chives
    3 tbsp. chopped fresh basil
    1 cup crumbled blue cheese
    Maldon sea salt and freshly ground black pepper, to taste
    Apple cider vinaigrette
    3 cups vegetable oil
    1 cup apple cider vinegar
    1 shallot, diced small
    1 tsp. Dijon mustard


Slice tomatoes and layer on a platter. Top with bacon, onion, chives, basil and blue cheese. Season to taste with salt and pepper. In a small bowl, whisk together vinaigrette ingredients and drizzle desired amount over salad. Serve immediately.

Serves 4 to 6 

Califonia Bountiful