Tomato Recipe

Prepare tomatoes

Wash tomatoes under cool water. Remove cores with a paring knife, then slice tomatoes into 1/4- to 1/2-inch thick rounds (or into wedges for larger tomatoes). Place slices or wedges in a shallow bowl or on a platter in a single layer if possible.

Prepare shallot and basil

Peel the shallot and slice very thinly into rings or half-rings. Stack basil leaves, roll tightly, and chiffonade (slice into thin strips). Scatter both over the tomatoes.

Make dressing

In a small bowl, whisk together the extra-virgin olive oil (3 tbs) and red wine vinegar (1 tbs) until slightly emulsified. Add sea salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust seasoning; the tomatoes should taste bright and balanced between acid and oil.

Dress and rest

Pour the dressing evenly over the tomato slices and shallot. Gently toss or turn the tomato slices so the dressing coats them. Let the salad rest for 5–10 minutes at room temperature to allow flavors to meld.

Finish and optionally add cheese

If using, sprinkle crumbled feta (60 g) over the tomatoes and add extra torn basil leaves. Taste and add more salt or pepper to taste. Transfer to a serving plate.

Prepare grill or pan

Heat a grill or heavy skillet over medium-high heat until hot. Brush tomato halves lightly with 1 tbs olive oil and sprinkle with minced garlic (1 clove) and dried oregano (1 tsp).

Grill

Place tomato halves cut-side down on the hot grill or skillet. Cook 2–3 minutes until seared and just softened. Flip and cook another 1–2 minutes. Remove and let rest for 1–2 minutes, then place grilled tomatoes on or alongside the fresh tomato salad or on bread.

Toast bread

Warm or toast crusty bread or crostini (4 slices) until lightly golden. Optionally rub with the remaining garlic clove (if not used above) for extra aroma.

Assemble and serve

Spoon the dressed tomatoes onto the toasted bread or serve alongside as a salad. Garnish with microgreens or extra basil (optional). Serve immediately so bread remains crisp.