Summer Tomato Salad
When tomatoes are at their best, do almost nothing to them.
Cook
0
Serves
4
Difficulty
Easy
Late summer is the only time of year when a tomato salad should be its simplest. A perfect tomato needs nothing but salt, good oil, and time.
Slice the tomatoes thickly — a centimetre at least. Lay them on a platter, overlapping slightly. Sprinkle with flaky salt and let them sit for ten minutes. The salt draws out a little juice, which mixes with the oil to make a dressing in the dish.
Drizzle generously with good olive oil. Add a whisper of red wine vinegar if the tomatoes need brightening. A few torn basil leaves at the last moment.
This is a dish about the ingredient, not the cook. Buy the best tomatoes you can find, let them come to room temperature, and do as little as possible.
Ingredients
- •6 ripe heirloom tomatoes, varied colours
- •Flaky sea salt
- •3 tbsp good extra-virgin olive oil
- •1 tsp red wine vinegar (optional)
- •Small handful of fresh basil leaves
Method
- 1.Slice the tomatoes about 1cm thick and arrange on a platter.
- 2.Sprinkle with flaky salt and leave for 10 minutes.
- 3.Drizzle with olive oil and a little vinegar if using.
- 4.Tear over the basil leaves and serve at room temperature.
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