Tomato Salad

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Tomato salad [1][2] is a light summer salad.


  • 2 lb heirloom tomatoes, cored and cut into wedges
  • coarse sea salt
  • freshly ground black pepper
  • 1 red onion, thinly sliced
  • 1 garlic clove, slightly crushed
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 sprig of fresh basil, leaves only


Sit the tomato wedges in a strainer and cover with 1/2 tbs of sea salt and 1/2 tbsp black pepper. Marinate for ~30 min, then brush off. Do the same for the sliced onions, but separately. Stab the garlic with a fork and rub the clove inside a salad bowl, then include the olive oil and vinegar, whisking together. Sprinkle in salt & pepper. Include the tomatoes, onion and basil leaves and toss.


  1. Taste of Home. Taste of Home. 1999. pp. 44. 
  2. Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 64. ISBN 158234180X (hc).