Tomato Salad with Fresh Blackberry Vinaigrette




the consequence of serendipity is sometimes a brilliant discovery: (happy) chance, (happy) accident, fluke; luck, good luck, good fortune, fortuity, providence; happy coincidence.

And so it was, when my CSA box contained both beautiful heirloom tomatoes and huge, sweet, juicy blackberries. “Happy coincidence” indeed!

This surprising twist on the traditional caprese salad recipe is seasonal, “farm to table,” completely Kaufmann 1 friendly and best of all delicious. Enjoy!

Tomato Salad with Fresh Blackberry Vinaigrette Recipe

To serve one or two:


1-2 medium to large heirloom (or other in-season variety) fresh tomatoes, preferably organic
5-6 large organic blackberries
1 teaspoon apple cider vinegar
1 Tablespoon grapeseed oil
1-2 teaspoons minced fresh mint
1-2 teaspoons crumbled goat cheese or feta cheese

In a small dish, mash the blackberries as thoroughly as possible with a fork. Add the apple cider vinegar and stir to combine. Set aside while you slice the tomatoes and arrange on a serving plate.

Press the blackberry vinegar mixture through a fine sieve into a small jar. Add the grapeseed oil and a pinch of salt and pepper. Cover with a tightly fitting lid and shake vigorously to combine.

Taste the vinaigrette and adjust seasoning if necessary, adding a pinch of stevia if your berries are a bit tart.

Pour over tomatoes. Add minced fresh mint and a sprinkle of cheese if desired. Serve immediately.

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