Califonia Bountiful
Side Dish

Edwards Ranch Estates heirloom tomato salad

With The Farm boasting more than 90 varieties of tomatoes and 600 tomato plants, Michael Rossi's kitchen at The Ranch enjoys a seasonal explosion of the fresh, flavorful orbs. He makes thousands of tomato salads each summer.

Executive Chef Michael Rossi
The Ranch Restaurant & Saloon, Anaheim

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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 

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