Fresh Tomato Salad
A tomato salad is less of a recipe and more of an exercise in restraint. When the fruit is at its peak, the goal is to get out of the way and let the texture speak for itself.
Keep the tomatoes out of the cold.
Never store your tomatoes in the refrigerator, as the chill destroys their texture and dulls their flavor. Work with them at room temperature for the best result.
- Sharp chef's knife
- Large wooden bowl
- Cutting board
What goes in.
- 2 lbheirloom tomatoes, mixed varieties
- 1/4 cupextra virgin olive oil
- 1 tbspred wine vinegar
- 1 tspflaky sea salt
- 1/2 cupfresh basil leaves, torn by hand
- 1small shallot, shaved thin
Salt early, dress late.
Sprinkle the salt over the cut tomatoes ten minutes before adding the oil; this pulls the juices out to create a natural dressing at the bottom of the bowl.
The method.
Prep the tomatoes
Cut the tomatoes into irregular, bite-sized wedges. Avoid uniform dice; varied shapes hold the dressing differently.
Salt and rest
Place the tomatoes in a bowl and sprinkle with the sea salt. Let them sit for 10 minutes until you see liquid pooling at the base of the bowl.
Emulsify
Add the vinegar to the juices and salt in the bowl. Whisk with a fork, then slowly drizzle in the olive oil while whisking to thicken the mixture.
Finish
Gently fold in the shallots and torn basil. Serve immediately while the tomatoes are still at room temperature.
Other turns to take.
Creamy Finish
Add chunks of fresh mozzarella or crumbled goat cheese just before serving.
Spiced
Toss in a pinch of crushed red pepper flakes with the salt for a subtle heat that cuts the sweetness.
When it doesn't go to plan.
Use a serrated bread knife if your chef's knife isn't razor-sharp; it prevents the tomato skins from tearing.
If the tomatoes are very acidic, a pinch of sugar can help balance the vinegar.
Tear basil, don't chop it, to prevent the leaves from bruising and turning black.
The ones that keep coming up.
Can I make this ahead of time?
It is best served within 30 minutes of preparation. If left too long, the tomatoes will lose their structure and become mealy.
Which tomatoes work best?
Use a mix of colors and sizes. Large, heavy heirloom varieties offer the most juice and sweetness.
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