Description
A simple yet elegant tomato salad that highlights ripe tomatoes with olive oil, vinegar, fresh basil, and delicate aromatics, ready in just 10 minutes.
Ingredients
4 ripe tomatoes (about 180 g / 6 oz each)
1½ teaspoons finely minced eschalots (shallots)
½ teaspoon finely minced garlic
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
¾ teaspoon cooking or kosher salt
2 pinches white pepper
1½ tablespoons finely sliced fresh basil leaves, plus extra for garnish
Instructions
- Cut the tomatoes into 8–10 wedges each, removing the white core, and place them gently into a large bowl.
- Sprinkle the minced eschalots and garlic evenly over the tomatoes.
- Add the salt and white pepper, allowing the seasoning to draw out some tomato juices.
- Drizzle the olive oil and white wine vinegar over the tomatoes.
- Gently toss the salad by hand or with a large spoon, taking care not to crush the tomato wedges.
- Add the sliced basil and toss once more just to distribute.
- Transfer to a serving bowl, garnish with extra basil, and serve immediately.
Notes
Use the ripest tomatoes possible for best flavor.
Salt shortly before serving to prevent excess liquid.
Drain excess juice if the salad becomes watery.
Best enjoyed within 15 minutes of preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 5 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
