Tomato and Herb Salad
This salad relies on the quality of the fruit and the timing of the salt. By slicing tomatoes at varying thicknesses and tossing them with fresh, hardy herbs and high-quality oil just before service, you maintain the structural integrity of the tomatoes while allowing them to release enough juice to create a dressing on the plate.
Room temperature is non-negotiable.
Refrigerated tomatoes turn mealy and lose their fragrance. Keep them on the counter for at least an hour before slicing to ensure the flesh is supple.
- serrated knife
- wide, shallow serving platter
- small whisk
What goes in.
- 2 lbmixed heirloom or vine-ripened tomatoes
- 1/2 cupfresh basil leaves, torn by hand
- 1/4 cupfresh flat-leaf parsley, roughly chopped
- 2 tbspextra virgin olive oil
- 1 tbspred wine vinegar
- 1 tspflaky sea salt
- 1/2 tspcracked black pepper
Seasoning to release the juice
Slightly over-salting the tomato surfaces five minutes before adding the oil draws out the excess moisture, turning the salt and vinegar into a natural vinaigrette right on the platter.
The method.
Prep the tomatoes
Cut the larger tomatoes into half-inch thick wedges and slice the smaller ones into rounds. Varying the shapes creates better surface area for the dressing.
Arrange and season
Spread the pieces across the platter in a single layer. Sprinkle the flaky sea salt evenly across the tomatoes and let them sit for five minutes until you see liquid pooling at the base.
Emulsify the dressing
In a small bowl, whisk the vinegar and olive oil together until slightly opaque. Drizzle this mixture over the tomatoes, avoiding the temptation to toss them aggressively.
Finish with herbs
Scatter the torn basil and chopped parsley over the top. Add the black pepper at the very last second to keep the aromatics sharp.
Other turns to take.
Sharp Finish
Add thin shavings of red onion that have been soaked in cold water for ten minutes to remove the raw bite.
Creamy Addition
Tear fresh mozzarella or burrata into the center of the platter before dressing to soak up the tomato liquid.
When it doesn't go to plan.
Always tear your basil rather than cutting it; the knife edge bruises the leaves and causes them to blacken prematurely.
If the tomatoes are particularly acidic, add a half-teaspoon of honey to the vinegar before whisking in the oil.
Use a wide platter rather than a deep bowl to ensure the tomatoes aren't crushed under their own weight.
The ones that keep coming up.
Can I make this ahead of time?
No. Once seasoned, the tomatoes begin to break down quickly. Assemble this exactly when you are ready to walk to the table.
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