Thursday, September 20, 2007

Keep it simple: mini heirloom tomato salad

I'm leaving today for France and I suspect that tomatoes' season will be over when I'm back. That is the reason why I could not resist to buy these 5 beautiful "mini" heirloom tomatoes yesterday evening when I was shopping at Whole Foods. They are locally grown and bear the poetic names of Green Zebra, Cherokee Purple, Costoluto Genovese and Yellow Teardrop.

I like to serve these small wonders in the most simple way. I slice them, sprinkle some sea salt and drizzle an olive oil-Jerez vinaigrette on the top. No tossing, no dicing, no nothing: just the ingredient in its purest and primal shape. This is one my favorite salad because each type of tomato tastes different from sweet to acidic or tart and they form a perfect combination with the vinaigrette. In a nutshell, it is my way to celebrate the fruits of the summer and try to make it last a bit longer.


5 heirloom tomatoes

3 tbsp olive oil

1 tbsp Jerez Vinegar

Maldon sea salt

Black pepper

1. Slice each tomato and sprinkle a little sea salt on each slice.

2. Combine the olive oil, vinegar, a little sea salt and black pepper in a bowl. Whip to emulsify.

3. Drizzle the vinaigrette on the tomato slices.


Julie said...

Heirloom tomatoes are so beautiful, this looks lovely.

Laurent said...

Thanks for your comment. They were beautiful and delicious indeed. I will post other recipes when they are in season again.