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.
This dish is intentionally simple and relies heavily on delicious produce at the height of its season. At Muld, we pick the tomatoes as close to serving as possible, so they have never been refrigerated and the basil is still warm from the sun.
Trim, halve, and slice 1 shallot. Chop the shallot green tops
Add a pinch of chili powder and the chopped shallots to a bowl
Add salt to taste and 1 tbsp of vinegar
Add 2 tbsp of extra virgin olive oil and stir to combine. The vinaigrette is ready
Remove the stems of 8 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 ⅓ cup 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!
Yield 2 portions
Picked Basil⅓ cup
Picked Basilto garnish
Extra Virgin Olive Oil2 tbsp
Chili Powdera pinch