Hot and Hot Heirloom Tomato Salad

I remember the first time I tasted a true heirloom tomato. It wasn’t in some fancy restaurant, but at a roadside stand in rural Alabama, sweat dripping down my brow as I bit into a sun-warmed, vibrant purple Cherokee Purple. The explosion of flavor – sweet, tangy, earthy – was unlike anything I’d ever experienced. It completely transformed my perception of what a tomato could be, and since then, I’ve been chasing that perfect tomato moment. This salad, inspired by Chef Hastings, is an ode to those incredible flavors, elevated with the delightful crunch of fried okra and the smoky richness of bacon. It’s a celebration of summer on a plate, a true Southern masterpiece.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 30 minutes
• Servings: 6
• Yield: 6 salads
• Dietary Type: Varies (can be adapted)

Ingredients

Salad:

• 24 jumbo royal red shrimp
• 6 large beefsteak tomatoes
• 2 large golden delight tomatoes
• 2 big rainbow tomatoes
• ½ pint sweet 100 tomatoes
• Salt and pepper, to taste
• 30 small whole okra, fried (recipe follows)
• 4 ounces fresh field peas
• ½ small onion, chopped
• 1 teaspoon fresh thyme
• 3 ears corn (recipe follows)
• Balsamic vinaigrette (recipe follows)
• Chive dressing (recipe follows)
• 6 slices of applewood smoked bacon, thinly sliced and cooked until crisp

Fried Okra:

• ¼ cup buttermilk
• ¼ cup cornflour
• ¼ cup cornmeal
• ¼ cup all-purpose flour
• Salt and pepper, to taste

Chive Dressing:

• 1 small garlic clove, peeled and finely minced
• 6 tablespoons finely chopped fresh chives
• 1 large egg yolk
• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 cup olive oil
• ¼ cup homemade creme fraiche, for salad (recipe follows)

Homemade Creme Fraiche:

• 1 ¾ cups heavy cream
• 2 tablespoons whole-milk buttermilk

Balsamic Vinaigrette:

• ½ cup extra virgin olive oil
• ½ cup puree olive oil
• 1 cup picked and sliced chives
• ½ cup sliced scallion
• 1 cup balsamic vinegar
• Salt and pepper, to taste

Equipment Needed:

• Medium stock pot
• Medium mixing bowl
• Small bowl
• Whisk
• Frying pan
• Paper towels
• Sterilized 2-cup jar (e.g., mayonnaise or pickle jar)
• 6 plates for serving

Instructions

1. Prepare the tomatoes: Core and slice the beefsteak, golden delight, and rainbow tomatoes into ¼-inch thick slices. In a large bowl, gently toss the sliced tomatoes with ¾ cup of the balsamic vinaigrette. Season the tomatoes generously with salt and pepper. Set aside at room temperature to marinate while you prepare the other components of the salad. Make sure the tomatoes are evenly coated, which allows the flavors to meld during the marination.
2. Make the Fried Okra: Heat vegetable oil in a deep frying pan to 350°F (175°C). While the oil is heating, trim the stems of the okra. Place the trimmed okra in a small bowl and cover with the buttermilk. Toss to ensure all pieces are well coated.
3. In a medium-sized bowl, combine the cornflour, cornmeal, all-purpose flour, salt, and pepper.
4. Drain the okra from the buttermilk. Toss the okra in the cornmeal mixture, ensuring each piece is fully coated. Shake off any excess flour mixture.
5. Carefully fry the okra in the hot vegetable oil until it is golden brown and crispy. This will take approximately 2-3 minutes. Remove the okra with a slotted spoon and place it on a plate lined with paper towels to drain any excess oil. Season immediately with salt and pepper while still hot. Set aside.
6. Prepare the Field Peas: Combine the onion, thyme, and field peas in a medium stock pot. Add enough cold water to cover the peas by about an inch.
7. Bring the peas to a simmer over medium heat. Cook until they are just tender, approximately 12-15 minutes, stirring occasionally. Keep a close eye to prevent overcooking which can make the peas mushy.
8. Remove the pot from the heat, drain the peas, and allow them to cool completely. Remove and discard the ham hock, onion quarters, and thyme sprig. Place the cooled peas in a mixing bowl and set aside.
9. Prepare the Corn: Bring a pot of salted water to a boil. Add the corn and cook until tender, approximately 5-7 minutes. Remove the corn from the water and allow it to cool slightly.
10. Using a sharp knife, carefully shave the kernels off the cob. Combine the corn kernels with 3 tablespoons of the balsamic vinaigrette. Let the corn mixture sit, allowing the flavors to meld.
11. Make the Chive Dressing: In a small bowl, combine the minced garlic and chopped chives.
12. Add the egg yolk, lemon juice, salt, and pepper to the bowl. Whisk all ingredients together until well combined.
13. Slowly drizzle the olive oil into the bowl in a thin, steady stream, while simultaneously whisking vigorously. This process will emulsify the dressing, creating a creamy texture.
14. Whisk in the creme fraiche. If the dressing is too thick, add a drop or two of water to thin it out to your desired consistency.
15. Cover the bowl and chill the chive dressing in the refrigerator for at least 20 minutes before serving. This will allow the flavors to meld and the dressing to thicken slightly. The dressing can be stored in an airtight container in the refrigerator for up to two days.
16. Make the Homemade Creme Fraiche: In a sterilized 2-cup jar (a mayonnaise or pickle jar works well), whisk together the heavy cream and buttermilk just until combined.
17. Cover the jar tightly and allow the mixture to sit at room temperature for 2 days. After 24 hours, the creme fraiche should begin to thicken.
18. After 48 hours, the creme fraiche will have thickened to a desired consistency. If the mixture is slightly separated, whisk it until smooth. The creme fraiche can be used immediately or refrigerated until ready to use. Homemade creme fraiche will keep refrigerated for up to two weeks.
19. Assemble the Salad: Arrange each of the different types of sliced tomatoes (beefsteak, golden delight, and rainbow) artfully on six individual plates.
20. Place the whole sweet 100 tomatoes around the sliced tomatoes.
21. Divide the pea and corn mixture evenly among the plates, placing it on top of the tomatoes.
22. Arrange 5 pieces of fried okra around each plate.
23. Place 4 shrimp and 1 slice of crispy bacon on top of each salad.
24. Drizzle 1 to 2 tablespoons of the chive dressing over the top of each salad. Garnish each salad with a sprinkle of fresh chives.
25. Serve immediately.

Expert Tips & Tricks

• Tomato Selection is Key: The quality of your tomatoes will greatly impact the flavor of this salad. Look for ripe, locally grown heirloom varieties for the best flavor and texture. Don’t be afraid to experiment with different varieties to find your favorites.
• Fry Okra in Batches: Avoid overcrowding the pan when frying the okra to ensure it cooks evenly and gets crispy. Fry in smaller batches and maintain the oil temperature for optimal results.
• Emulsifying the Dressing: Make sure the egg yolk is at room temperature when making the chive dressing to help with emulsification. Whisking vigorously while slowly drizzling in the oil is crucial for creating a stable and creamy dressing.
• Make Ahead: The individual components of this salad can be made ahead of time. The tomatoes can be marinated, the okra can be fried, the peas can be cooked, the corn can be prepared, and the dressings can be made and stored separately. Assemble the salad just before serving to prevent the tomatoes from becoming soggy.

Serving & Storage Suggestions

Serve this salad immediately after assembling to enjoy the flavors and textures at their peak. The combination of warm, fried elements and cool, fresh tomatoes is best when freshly prepared. Leftovers are best deconstructed and stored separately. The tomatoes, if dressed, will become soggy in the fridge. Fried okra will lose its crispness. The dressings can be stored in the refrigerator for a few days. It is not recommended to freeze any part of this salad.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	1200 kcal	60%
Total Fat	108 g	165%
Saturated Fat	30 g	149%
Cholesterol	179 mg	59%
Sodium	593 mg	25%
Total Carbohydrate	49 g	16%
Dietary Fiber	7 g	26%
Sugars	19 g	75%
Protein	16 g	31%

Variations & Substitutions

• Vegetarian Option: Omit the shrimp and bacon for a vegetarian version. Consider adding grilled halloumi cheese for a salty, savory element.
• Vegan Option: Omit the shrimp, bacon, and replace the creme fraiche in the dressing with a cashew cream or other plant-based alternative. You can also use a flax egg in the dressing instead of an egg yolk.
• Seasonal Adaptations: In the fall, consider adding roasted butternut squash or sweet potatoes to the salad. In the spring, use asparagus or fiddleheads instead of corn.
• Spicy Kick: Add a pinch of red pepper flakes to the fried okra batter or a dash of hot sauce to the chive dressing for a spicy twist.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought crème fraîche instead of making my own?
A: Yes, you can absolutely use store-bought crème fraîche to save time. Just be sure to choose a high-quality brand.

Q: What if I can’t find field peas?
A: If you can’t find field peas, you can substitute butter beans or even edamame. They’ll provide a similar texture and flavor profile.

Q: Can I make the fried okra ahead of time?
A: While fried okra is best served immediately, you can fry it a few hours in advance. Reheat it in a 350°F oven for a few minutes to crisp it up.

Q: What other kinds of tomatoes can I use?
A: Feel free to experiment with any heirloom varieties you can find! Green zebras, pineapple tomatoes, and black krim tomatoes would all be delicious.

Q: How long will the balsamic vinaigrette last?
A: The balsamic vinaigrette can be stored in an airtight container in the refrigerator for up to a week.

Final Thoughts

This Hot and Hot Heirloom Tomato Salad is more than just a recipe; it’s an experience. It’s a celebration of seasonal flavors, a testament to the beauty of simple ingredients, and a nod to the incredible culinary traditions of the South. Don’t be intimidated by the number of components – each one contributes to the symphony of flavors that makes this salad so special. Gather your ingredients, take your time, and enjoy the process. I encourage you to try this recipe and share your feedback! This salad pairs perfectly with a crisp Sauvignon Blanc or a refreshing iced tea. Enjoy!