Classic Tomato Salad

Freshly sliced tomatoes revealing juicy flesh and glistening seeds. Minced shallots provide texture, while olive oil coats each slice for a satiny finish.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 188
• Protein: 2 g
• Carbs: 10 g
• Fat: 15 g

Ingredients

• 800 g Vine tomato ( sliced )
• 2 piece Shallot ( minced )
• 10 piece Basil ( leaves chopped )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Slicing tomatoes

   Slice tomatoes into 5mm thick rounds. Use a serrated knife to avoid crushing the flesh and keep all the juice inside the slice.

2. Preparing aromatics

   Finely mince the shallots. Coarsely chop the basil at the last moment to prevent oxidation and blackening.

3. Seasoning

   Arrange tomatoes in a circular pattern. Scatter shallots and basil. Drizzle with olive oil and wine vinegar. Finish with fleur de sel, which should remain visible on the moist flesh.

Chef's tips

• Take tomatoes out of the fridge 2 hours before serving to restore their full aroma.
• Only salt at the very last moment, otherwise the salt will draw out the water and wither the flesh.

Storage

Consume immediately. Does not keep once seasoned.