Tomato and Herb Salad
A tomato salad is less about following a rigid formula and more about the quality of the produce. When tomatoes are at their peak, they only need salt, oil, and enough herbs to bridge the gap between their acidity and earthiness.
Wait to salt until the last possible moment
The moment salt hits cut tomatoes, they begin to lose their structure. Keep them whole until you are ready to assemble the plate.
- serrated knife
- wide serving platter
- tongs
What goes in.
- 2 lbripe heirloom or beefsteak tomatoes
- 1/2 cupfresh flat-leaf parsley, roughly chopped
- 1/4 cupfresh basil leaves, torn
- 2 tbspextra virgin olive oil
- 1 tspflaky sea salt
- 1/4 tspcracked black pepper
Seasoning the base
Arranging your sliced tomatoes on a flat platter before seasoning allows the salt to pull juices directly onto the surface of the plate, creating the base of your dressing without needing extra acid.
The method.
Slice the tomatoes
Use a sharp serrated knife to cut the tomatoes into thick half-moons or rounds, roughly a quarter-inch wide.
Arrange and salt
Lay the slices on a wide platter in a single layer. Sprinkle the sea salt evenly over every piece.
Wait
Leave the tomatoes undisturbed for ten minutes. You will see liquid begin to pool at the bottom of the platter.
Dress and garnish
Drizzle the olive oil over the tomatoes. Scatter the parsley and basil over the top, finish with black pepper, and serve immediately.
Other turns to take.
Sharp and Acidic
Add a tablespoon of red wine vinegar to the olive oil before drizzling if your tomatoes are particularly sweet or mild.
Creamy contrast
Tear fresh mozzarella or burrata into large chunks and nestle them between the tomato slices before adding the herbs.
When it doesn't go to plan.
Never refrigerate your tomatoes; cold air destroys their texture and dulls their aroma.
If your tomatoes are very large, cut them into quarters so they are easier to handle with a fork.
Use a light-flavored olive oil so the vegetal scent of the fresh herbs remains the focus.
The ones that keep coming up.
Can I make this ahead of time?
It is best served within thirty minutes of assembly. After an hour, the tomatoes will soften too much and the herbs will begin to wilt.
What if I can't find heirloom tomatoes?
Look for tomatoes that feel heavy for their size and have a slight give when pressed; avoid anything that feels firm like a rock.
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