Heirloom Tomato Balsamic Salad Kit

Tasting Notes of the Curator

The Mix of Heirloom Cherry Tomatoes arrives in a palette of colors, shapes, and sweetness levels—each bite delivering bright acidity or mellow depth. Juicy and sun-ripened, they need almost nothing to shine.

Enter the French Air-Flown Shallots—mild, crisp, and naturally sweet when sliced thin. Whether raw or lightly sautéed, they add delicate aroma and gentle bite, never overpowering.

And then, the essential: Giuseppe Giusti Balsamic Vinegar (choose from 2 or 3 Gold Medals). The 2 Medals offers complexity with subtle wood aging, while the 3 Medals is denser and syrupy, rich with fig and oak. Both are small-batch and aged in Modena’s oldest acetaia. A few drops are enough to anchor the dish in warmth and tradition.

Together, these three create a salad that’s as elegant as it is elemental.

What’s in this bundle

• Mix of Heirloom Cherry Tomatoes – 250g
• French Air-Flown Shallots – 500g
• Giuseppe Giusti 2 Gold Medals Balsamic Vinegar di Modena IGP – 250ml

Recipe

Heirloom Tomato & Shallot Salad with Balsamic

• Slice tomatoes in halves or quarters for visual texture.
• Peel and thinly slice shallots into rings. Soak briefly in cold water if you prefer a milder bite.
• Combine in a bowl with a pinch of sea salt and let rest for 5–10 minutes.
• Drizzle with Giusti balsamic and a generous swirl of olive oil (if on hand).
• Optional: add torn basil, black pepper, or a few shavings of Parmigiano Reggiano.
• Serve slightly chilled or at room temperature with crusty bread or as a side to grilled meats.
• Serves 2–3 as a generous salad or side.

A Dish That Doesn’t Pretend

There’s no hiding in a salad like this. No creamy dressing or leafy distractions. Just three honest ingredients, each with its own sense of place—Italian vinegar, French shallots, garden-picked tomatoes. The result is pure structure: bright, sharp, and balanced. It’s a reminder that the most memorable meals often begin with restraint, not complexity.

Storage Instructions

• Heirloom Tomatoes: Store at room temperature, away from sunlight. Best consumed within 2–3 days.
• Shallots: Keep in a cool, dry place.
• Giusti Balsamic: Store at room temperature, away from heat and light. Shelf-stable and long-lasting.