Sliced Tomato Salad
Sliced Tomato Salad
This quintessential summer salad celebrates tomatoes at their peak, when they’re ripe, juicy, and abundant. With just a handful of ingredients, it lets their natural flavor shine.
Use any fresh herbs you love, but don't skip the red onion and capers, they add the perfect punch of briny flavor. Serve with crusty bread to soak up every last drop of the delicious tomato broth, or pile the tomatoes onto golden toasted bread for a simple, irresistible bite.
Serves 3-4
Ingredients
3–4 medium ripe Heirloom Tomatoes of various colors (about 450–600g)
1/2 cup (60g) thinly sliced Red Onion
1 Tbsp (10g) Capers
2 Tbsp (5g) chopped Basil
2–3 Tbsp (30-45ml) good Olive Oil
Splash (10-15ml) of Aged Balsamic Vinegar
Splash (10-15ml) of Red Wine Vinegar
Flaky salt, to taste (about 2–5g)
Black Pepper, to taste (about 1–2g)
Directions
1. Thinly slice the red onions and place them in a bowl of ice water. Let them sit for 10 minutes, then drain and pat dry. This helps remove the sharp bite from the raw onions while keeping them crisp with a milder flavor. Set aside.
2.Using a small serrated knife, remove the cores from the tomatoes. Then, with a sharp non-serrated knife, slice the tomatoes into thin rounds.
3.Drizzle a large plate or serving platter with good quality olive oil. Season lightly with flaky salt and add a drizzle of aged balsamic vinegar.
4.Arrange the tomato slices on the platter, varying the sizes and colors.
5.Scatter the sliced red onions and capers over the tomatoes. Add the chopped basil and season everything with flaky salt and freshly ground black pepper.
6.Finish with another drizzle of good-quality olive oil and a small splash of red wine vinegar. Let the salad rest for 5 minutes before serving to allow the flavors to come together.
7.Enjoy with fresh or toasted crusty bread.
