Tomato Recipe

Prepare tomatoes

Wash the tomatoes under cold running water. Pat dry with a kitchen towel. Cut larger tomatoes into 1/2-inch thick wedges; cherry or grape tomatoes can be halved.

Slice shallot

Peel the shallot and slice very thinly into half-moons. If you prefer a milder bite, soak the shallot slices in cold water for 5 minutes, then drain and pat dry.

Assemble salad

Place the tomato pieces in a medium bowl. Add the shallot slices and torn basil leaves (reserve a few whole leaves for garnish).

Make dressing

In a small bowl or jar combine the extra-virgin olive oil and red wine vinegar. Season with the sea salt and freshly ground black pepper; whisk or shake until emulsified.

Dress and rest

Pour the dressing over the tomatoes and gently toss to combine, taking care not to break up the tomato pieces. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld.

Finish

Crumble the optional feta over the top if using. Taste and adjust seasoning with additional salt or pepper as needed. Garnish with reserved basil leaves.

If serving with bread, lightly brush or drizzle the bread slices with olive oil and toast under a broiler or in a skillet until golden and crisp. Spoon the dressed tomatoes onto the toasted bread or serve alongside.