That being said, this dish will taste awful if you’ve got crappy, mealy, unripe tomatoes: you can only go simple if you’ve got kickass quality ingredients.
Here’s what I gathered to feed 4 people:
- 1 small shallot, thinly sliced
- 4-5 medium heirloom tomatoes
- 6 medium basil leaves, cut in chiffonade
- Fleur de sel
- Freshly ground pepper
- Extra virgin olive oil
- Aged balsamic vinegar
Here’s how I made it:
I gathered my ingredients…
…and started chopping!
I marinated the sliced shallots in my favorite aged balsamic for at least 15 minutes to mellow their bite.
Lastly, I plated the sliced tomatoes with the shallots, a splash of olive oil, a sprinkle of fleur de sel, a few grinds of freshly ground black pepper, and basil chiffonade.
That’s it! Make this delicious salad before summer is over!3