Heirloom Tomato Salad with Fresh Herb Pesto Drizzle

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

I grow organic heirloom tomatoes (about 3,000 pounds a season!) and herbs for Claire’s in my backyard. While I adore my time in the garden, it’s a ton of work. Salads as luscious as the one below remind me of why the work is totally worth it!


  • 3 large locally grown heirloom tomatoes (I like to use 1 each of Brandywine, Black Prince, and Juliet), cut into thick slices
  • ½ cup packed assorted fr


Arrange the tomato slices in a circular pattern on a platter. Place the herbs in the bowl of a food processor fitted with a metal blade. Drizzle the olive oil over the herbs. Using a citrus zester or paring knife, peel thin strips from the skin of the lemon and set aside. Cut the lemon in half and squeeze the juice from half into a bowl. Measure out 2