Restaurants›Mon Ami Gabi›Sliced Tomato Recipe

Sliced Tomato Recipe

Inspired by Mon Ami Gabi

Time15m

Serves4

- GF

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Ingredients

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Tomatoes & Garnish

3 medium ripe beefsteak or heirloom tomatoes8 leaves Fresh basil leaves1/4 medium red onion2 tbs extra-virgin olive oil1 tsp red wine vinegar1/2 tsp sea salt1/2 tsp freshly ground black pepper1/4 tsp optional: flaky finishing salt1 tsp optional: good-quality balsamic reduction

Method

Tomatoes & Garnish

Prepare tomatoes

Wash the tomatoes under cool running water and pat dry. Using a sharp chef's knife, remove the stem core if present. Slice each tomato horizontally into 1/4-inch (6 mm) thick slices. Arrange slices in a single layer on a serving platter, slightly overlapping if desired.

Prepare onion and basil

Peel the red onion and cut into very thin half-moons. Stack basil leaves and roll them tightly, then thinly slice (chiffonade). Scatter the sliced red onion and basil ribbons evenly over and between the tomato slices.

Dress tomatoes

In a small bowl or measuring cup, whisk together the extra-virgin olive oil and red wine vinegar. Drizzle the dressing evenly over the arranged tomato slices (about 2 tbs total).

Season

Sprinkle the sea salt and freshly ground black pepper evenly across the tomatoes. If using, add a light sprinkle of flaky finishing salt to taste. Allow the dressed tomatoes to rest at room temperature for 5–10 minutes to let the flavors meld.

Finish & serve

If desired, finish with a light drizzle (about 1 tsp) of balsamic reduction over the tomatoes for a touch of sweetness and gloss. Serve immediately as a gluten-free side or appetizer.