Heirloom Tomato Tacos

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 5 min
  • Yield: 6 servings
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1/2 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

1/4 cup fresh basil leaves, chiffonade

1 head romaine, inner leaves only

1 1/2 cups micro greens

1/2 cup daikon radish sprouts

1/2 cup Gorgonzola cheese crumbles

Rosemary Crostini, for serving, recipe follows

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


  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
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