Recipe courtesy of Alice Waters
Heirloom and Cherry Tomato Salad
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- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 302
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 748 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 302
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 748 mg
Ingredients
Directions
- Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.
- For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.
- Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.
- For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.
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