Tomato Salad
Ingredients
- 600 gVine tomato (sliced into rounds)
- 0.5 pcRed onion (finely sliced)
- 10 pcBasil (whole leaves torn)
- 3 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
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
Slice the tomatoes into 5mm rounds. Arrange them in a circular pattern on a large platter, overlapping them slightly for a clean presentation.
- 3
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Refrigerating after seasoning softens the tomatoes and dulls the olive oil's flavors.
