Tomato Salad

A summer Tomato Salad that highlights good quality produce. Great to accompany fish, meats, omelets, or to top a toast! If you have any leftover salad, you can just throw it in a blender to make a delicious salsa or marinade for meat and vegetables. If you can't find heirloom tomatoes, use mixed colors and types of tomatoes.

Trim, halve, and slice <quantity>1</quantity> shallot. Chop the shallot green tops

Add a pinch of chili powder and the chopped shallots to a bowl

Add salt to taste and <quantity>1<unit>tbsp</unit></quantity> of vinegar

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and stir to combine. The vinaigrette is ready

Remove the stems of <quantity>8</quantity> heirloom tomatoes

Cut them into bite-sized pieces and add them to a bowl

Season with salt to taste

Add the Vinaigrette and mix to combine and release some of the liquids from the tomatoes

Add <quantity>⅓<unit>cup</unit></quantity> of picked basil and mix, slightly bruising the basil leaves to incorporate their flavor

Plate in a deep dish, garnish with picked basil and finish with a portion of the liquid from the salad. The tomato salad is ready

Pair it with some grilled fish or use it to top a toast. Enjoy!

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