Tomato Salad

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

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.

Ingredients

2 lb/900 g heirloom tomatoes, cored and cut into wedges
coarse sea salt and freshly ground black pepper

Americas
Europe
United States
France
New York
Vegan
Mediterranean
Gluten-free

Method

Prep

Degorge the tomatoes by placing them, already cut into wedges, into a colander and sprinkling them with ½ tablespoon/7 ml of sea salt and