Heirloom tomato salad, barely touched
February tomatoes need a sharp knife, good salt and nerve enough to stop there. The recipe is mostly restraint.
☀️ Summer⏱ 10 minutes🍽 serves 4
Ingredients
- 800g mixed heirloom tomatoes, every colour in the box
- Flaky salt
- Your best olive oil
- A splash of red wine vinegar
- A handful of basil leaves
- Optional: a rubbed garlic crust — day-old bread, toasted, dragged across a cut clove
Method
- Slice the tomatoes thick, in different directions — rounds, wedges, halves for the little ones. Lay them on a big flat plate, not a bowl.
- Salt them properly and wait five minutes. The salt pulls out the juices and makes the dressing for you.
- Olive oil generously, vinegar sparingly, basil torn over at the end.
- Serve with the garlic toast wedged underneath to catch the juices, or bread for mopping. Mopping is not optional.
That's it. In summer we sell out of tomatoes by 9am at the market, and this is why.
From the garden: tomatoes, basil, garlic