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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