Heirloom Tomato & Chive Flower Salad

Great Britain and France


Preparation info

  • Difficulty


  • Serves


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

A simple seasonal tomato salad that uses heirloom cherry tomatoes and fresh chives with chive flowers. This stunning salad is perfect as an accompaniment for any summer recipe or as a sandwich filling. Try to source different coloured tomatoes as well as different varieties too. Dress the salad by serving it in an attractive bowl. I have a favourite vintage blue and white bowl that I use. It frames the tomato salad like a beautifully printed silk scarf. You can also make this salad with large tomatoes, just dice them smaller than you would cherry tomatoes. The only other perquisites for this summery recipe are seasonal outdoor grown tomatoes and a thick green extra-virgin olive oil.


  • 350 g assorted heirloom cherry tomatoes of different colours and varieties
  • Small bunch fresh chives, chopped
  • 2 tablespoons extra virgin olive oil
  • Sea salt flakes
  • 6 to 8 chive flowers


  1. Cut the tomatoes in halves or quarters, depending on the size. Place them all on a large serving platter or in a large bowl. Add the chopped chives and mix them through the tomatoes, leaving a few for a garnish.
  2. Add the oil and mix well, so all the tomatoes and chives are covered in oil.
  3. Add the sea salt flakes to taste, mix again.
  4. Scatter the remaining chopped chives over the top and then crumble the chive flowers over the top.
  5. Serve with crusty bread, grilled meats, cheese, charcuterie or as a sandwich filling.