Chocolate tomatoes are a type of small heirloom tomato whose skin turns a purpley-brown color (hence, chocolate) that we grow in our garden. You can find them at local farm stands or farmers markets. They may be small, but they are full of deep flavor. Horseradish chocolate tomato and grape salad is tart and spicy and slightly sweet from the tomatoes.

Shaved horseradish cheddar and a horseradish vinaigrette make this salad savory and salty. The flavors are similar to that of a bloody mary which, I don’t know about you, but is one of my favorite cocktails. This tomato and grape salad includes remnants of summer with a hearty spice and comfort of winter. The purple hues are even similar to that of a fall mum, perfect for this time of year.

serves 3-4


for the vinaigrette

  • 2 teaspoons prepared horseradish (I used hot)
  • ¼ cup red wine vinegar
  • ¼ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup extra virgin olive oil

for the salad

  • 1 cup chocolate or grape tomatoes, some halved, some sliced
  • ½ cup red grapes, halved
  • 1 small red onion, sliced into rings

for the assembly

  • 4 ounces horseradish cheddar cheese, thinly shaved or sliced
  • 1/4 cup fresh basil, loosely packed, chopped
  • 1/4 cup fresh parsley, loosely packed, chopped


Prepare the vinaigrette and let it sit while you arrange the salad by whisking together the horseradish, red wine vinegar, salt, and pepper in a bowl. Slowly drizzle in the olive oil as you continue to whisk to allow the dressing to properly emulsify. Set it aside and arrange the tomatoes, grapes, and red onion on a large plate or dish. Scatter the horseradish cheddar cheese, basil, and parsley over the top of the salad then pour the vinaigrette over the top of the salad. Let the salad sit for 30 minutes to 1 hour before serving. This salad is best when enjoyed day-of.

Reminder: Labor day may have come and gone, but it is still summer until the Autumnal Equinox on September 22! Thus, tomato season continues on. Once tomato season arrives, tomatoes seem to appear in nearly every meal or snack I eat. Cucumber peach and yellow tomato salad is a bright, colorful summer salad, so light and fresh you could eat it all day long. It’s kind of like a riff on a classic caprese salad with some extra sweetness and crunch. 

Two varieties of cucumbers bring the crunch and the juicy yellow tomatoes and summer peaches bring the light sweetness. A touch of fish sauce enhances the unique umami of the tomatoes and adds a salty touch. Polished off with bits of shaved Parmesan and mozzarella, this cucumber peach and yellow tomato salad is a medley of some of my favorite summer produce.


  • 1 ½ tablespoons fish sauce
  • 3 tablespoons olive oil
  • 1 large cucumber, sliced diagonally into 1-inch pieces
  • 2 Persian cucumbers 
  • 2 medium-large yellow tomatoes, halved and sliced ½-inch thick
  • 1 large peach, halved and sliced
  • ½ cup basil leaves, loosely packed
  • 2 ounces Parmesan cheese, shaved
  • 2 ounces mozzarella cheese, thinly sliced 
  • 1 teaspoon flaky salt, like maldon


In a medium-sized bowl, whisk together the fish sauce and olive oil. Set aside.

Choose a large plate or platter and scatter the cucumbers, tomatoes, peach, basil, and mozzarella in layers. Drizzle the fish sauce and olive oil mixture on top. Sprinkle shaved parmesan and flaky salt on top. Allow to sit for 1 hour before serving so that the flavors marinate.