Name: Tomato Salad
Yield: Serves 6
Cuisine: American
Ingredients: ¼ cup/56 ml extra-virgin olive oil; 2 lb/900 g heirloom tomatoes, cored and cut into wedges; coarse sea salt and freshly ground black pepper; 1 garlic clove, slightly crushed; 1 red onion, thinly sliced; 2 tbsp/28 ml balsamic vinegar; 1 sprig of fresh basil, leaves only

Preparation info

Serves
6

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

This dish, you will be astonished to hear, is all about the tomatoes. If you can’t get a good tomato, don’t make the damn dish. If the tomatoes are unripe, or flavorless greenhouse jobs, or simply not tomatoes of noble birth, then wait until you find some good ones.