Tomato Salad

Fleshy tomato slices glistening with olive oil and scattered with fresh basil. The tomato juices mingle with vinegar to create a bottom-of-the-plate dressing perfect for dipping with bread.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 144
• Protein: 1 g
• Carbs: 8 g
• Fat: 11 g

Ingredients

• 600 g Vine tomato ( sliced into rounds )
• 0.5 piece Red onion ( finely sliced )
• 10 piece Basil ( whole leaves torn )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Balsamic vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Aromatic preparation

   Thinly slice the red onion into translucent slivers. Tear the basil leaves by hand rather than with a knife to prevent them from bruising and to release all the essential oils.

2. Slicing the tomatoes

   Slice the tomatoes into 5mm rounds. Arrange them in a circular pattern on a large platter, overlapping them slightly for a clean presentation.

3. Seasoning and resting

   Drizzle with a generous amount of olive oil and vinegar. Sprinkle with fleur de sel and pepper. Let sit for 5 minutes at room temperature to allow the salt to draw out the tomato juices and create the dressing.

Chef's tips

• Take the tomatoes out of the refrigerator at least 2 hours before preparing to let their full aroma return.
• Use a cold-pressed extra virgin olive oil with character to balance the acidity of the tomatoes.

Storage

Consume immediately. Refrigerating after seasoning softens the tomatoes and dulls the olive oil's flavors.