Classic Tomato Salad
15 min
total
4
people
188
calories per serving
Ingredients
4 people
- 800 gVine tomato (sliced)
- 2 pcShallot (minced)
- 10 pcBasil (leaves chopped)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Freshly sliced tomatoes revealing juicy flesh and glistening seeds. Minced shallots provide texture, while olive oil coats each slice for a satiny finish.
- 1
Slice tomatoes into 5mm thick rounds. Use a serrated knife to avoid crushing the flesh and keep all the juice inside the slice.
- 2
Finely mince the shallots. Coarsely chop the basil at the last moment to prevent oxidation and blackening.
- 3
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Does not keep once seasoned.
4.6
8 reviews
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