Tomato Recipe

Prep tomatoes

Wash the tomatoes and pat dry. For large tomatoes (beefsteak/plum), core and slice into 1/4-inch thick rounds or wedges. For cherry tomatoes, halve them. Place all cut tomatoes in a large mixing bowl.

Prepare shallot and garlic

Peel the shallot and cut it in half lengthwise. Finely slice one half into thin half-moons (use the rest for another use). Peel and mince the garlic clove very finely or use a microplane to grate it so it disperses evenly.

Make vinaigrette

In a small bowl, whisk together the red wine vinegar, fresh lemon juice, and minced garlic. Slowly drizzle in the extra-virgin olive oil while whisking until the dressing is emulsified. Stir in the thinly sliced shallot, 3/4 teaspoon of the coarse salt, and 1/2 teaspoon of the black pepper. Taste and adjust acidity or salt as needed.

Combine salad

Pour the vinaigrette over the bowl of tomatoes. Gently toss with a spoon to coat the tomatoes evenly, taking care not to mash them. Let the tomatoes sit for 5–10 minutes at room temperature so they absorb some flavor but don’t become soggy.

Add basil and optional cheese

Tear the fresh basil leaves into pieces and scatter them over the dressed tomatoes. If using mozzarella or burrata, tear or slice it and arrange on top or alongside the tomatoes.

Finish and serve

Taste and adjust seasoning with the remaining 1/4 teaspoon salt and additional black pepper if desired. Sprinkle optional flaky sea salt over the cheese and tomatoes for texture. Serve immediately as a side dish or light main.