Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues! A wonderful summer pasta salad – best served at rom temperature. You will find a variety of heirloom tomatoes and garlic at the market this week!


  • 6 medium Heirloom tomatoes – use different colors and shapes
  • 1 recipe Shallot-Thyme Vinaigrette
  • 8 ounces Spaghetti I used a gluten-free Quinoa Pasta
  • 1 thick slice country bread or choose a gluten-free variety, or sourdough (equal to ½ cup bread cubes)
  • 2 teaspoons extra virgin olive oil
  • 1 medium fresh garlic clove peeled, finely grated
  • 1 big pinch sea salt
  • 2 tablespoons basil leaves
  • 1/4 cup aged gouda shaved; or Parmigiano Reggiano

Make Shallot-Thyme Vinaigrette.

Make the Garlic Breadcrumbs:

Heat the oven to 350 degrees. Cut bread into 1″ cubes. Add to a small baking dish with 2 t. olive oil, grated garlic and a big pinch of sea salt; mix in. Bake for 10 minutes, turning once or until golden, watch – can burn quickly. When cool, crush with your fingers.

Tomatoes: 

 Wash and dry tomatoes. Cut into wedges or thick slices, discarding the cores.

Add them to a large platter and toss with some Shallot-Thyme Vinaigrette – at least 1/4 cup.

Let marinate at least half an hour. Cook pasta as package directs – al dente. Drain, shake out excess water and combine with marinated Heirloom Tomatoes on the platter. HINT: The warm pasta will grab the flavors of the vinaigrette.

Finish the dish: 

Garnish with Garlic Breadcrumbs just before serving. Top with basil leaves, and shavings of cheese, if using. Add some extra vinaigrette if desired, save the rest in a glass container in the refrigerator.