Vine-Ripened Tomato Salad

with AppHarvest Tomatoes On-The-Vine

Prep: 40 mins Total: 40 mins Serves: 6
Chef Dylan Jones

Chef Dylan Jones has long been an advocate for local farming and social responsibility. After working as Chef De Cuisine in Jeff Ruby’s Cincinnati, he moved into his current role as Executive Chef when the Lexington restaurant opened.

Jeff Ruby’s Steakhouse – Lexington

“This is a great dish to highlight beefsteak tomatoes. The sweet acidity of the tomatoes plays well with fresh herbs and brown sugar.”


  • 3 shallots, peeled and sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 2 tbsp salt
  • 2 tbsp granulated sugar
  • 3 lbs vine-ripened AppHarvest tomatoes
  • 1/4 cup champagne vinegar
  • 1/2 cup extra virgin olive oil
  • 2 oz fresh basil
  • 1 oz fresh mint
  • 1 oz fresh parsley
  • 2 burrata balls
  • Sea salt, to taste
  • Fresh ground pepper, to taste


Step 1

In a small pot, combine red wine vinegar, water, salt, and sugar. Simmer until salt and sugar are dissolved. Pour warm liquid over sliced shallot in a mason jar. Let mixture sit for at least one hour.

Step 2

Cut all tomatoes in half and put in a large mixing bowl. Add vinegar and olive oil to the bowl and toss to coat completely. Set aside and let marinate.

Step 3

Pick all herbs to bite-size pieces. Cut burrata in half and season with kosher salt. Remove tomatoes from mixing bowl and place on a large serving dish. Garnish with burrata, fresh herbs, coarse sea salt, pickled shallots, and fresh cracked pepper.