Heirloom Tomato Tacos

These tacos can be filled with any toppings. You can make ceaser salad tacos.

Heirloom Tomato Tacos

Photo by kmad

  • Prep Time


  • Total Time


  • Servings



  • ½

    pound mixed heirloom tomatoes

  • 1

    tablespoon extra-virgin olive oil, best quality

  • 2

    teaspoons balsamic vinegar, best quality

  • Kosher salt and fresh cracked black pepper

  • ¼

    cup fresh basil leaves, chiffonade

  • 1

    head romaine, inner leaves only

  • cups micro greens

  • ½

    cup daikon radish sprouts

  • ½

    cup Gorgonzola cheese crumbles

  • Rosemary Crostini, for serving, recipe follows


Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed. Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately. Rosemary Crostini Croutons: 6 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1 teaspoon dried basil 1 teaspoon dried Italian parsley 1/2 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 (1/2-inck) thick slices good sourdough or dense French bread Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature. Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.


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