Tomato Salads

Long, hot summer days beg for simple salads and foods that speak of the land from which they came.

No better example in Hawaii than a perfectly plump, juicy, flavorful tomato.

At Hamakua Springs Country Farms on the Big Island, farmer Richard Ha has his best crop of heirlooms this year . They include beef tomatoes, yellow cocktails and a rainbow of red, green, yellow, purple and orange heirlooms.

How to make them better? Just add some local greens, a simple dressing and go.

Chef Ronnie Nasuti of Roy’s Restaurant, Hawaii Kai makes this gorgeous salad using a variety of tomatoes, adding micro greens, capers, red onion and feta cheese to bring out the flavors.

“When you have produce that’s this fabulous, you don’t need to do anything,” he says. “What’s more perfect than an heirloom tomato?”

Our point, exactly.


Hamakua Tomatoes (red, green, yellow and purple) Find them at most local grocers or call 259-7698.

Heirloom Tomatoes
Buffalo Mozzarella
Feta Cheese
Nalo Greens
Red Onions
Chiffonade of Basil
Kosher Salt on Tomatoes and Buffalo Mozzarella

Slice tomatoes and mozzarella and lay on plate in layers.

Top with basil, feta cheese, chopped red onion and capers. Season to taste.

Drizzle with dressing
One part Dark Balsamic
Two to Three parts Extra Virgin Olive Oil Serve.

Roy’s Restaurant, Hawaii Kai
6600 Kalanianaole Hwy.

For more info on Hamakua Spring Country Farms, go to

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