Whenever I throw together a simple recipe, I’d like to think I’m channeling Alice Waters, but in all honesty, I’m way more Paula Deen.
Sigh.
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!
