10 minutes
A refreshing dish featuring ripe tomatoes enhanced with salt, basil, and a drizzle of olive oil.
Medium Tomatoes, Rinsed, cored, and sliced
0 lb
to taste
Fresh Basil Leaves, Chiffonade cut
each
Extra Virgin Olive Oil, Drizzled
tablespoons
1. Prepare and Slice Tomatoes
Rinse the tomatoes under cool water to remove any dirt, then gently core the tomatoes using a knife. Place them on a cutting board and slice each tomato into ¼-inch thick rounds.
2. Season Tomatoes
Lightly sprinkle the tomato slices with salt to enhance the natural sweetness and draw out their juices.
3. Add Basil
Stack the fresh basil leaves neatly, roll them into a tight cylinder and slice them into thin ribbons. Scatter the basil ribbons evenly over the seasoned tomato slices.
4. Finish with Olive Oil
Drizzle two to three tablespoons of extra-virgin olive oil over the tomatoes and basil to enrich the dish with a silky texture and fruity notes.
Opt for heirloom or vine-ripened tomatoes when in season for the best flavor. Look for vibrant, firm, yet slightly soft tomatoes. Imperfect shapes are often a sign of heirloom varieties, which have superior taste.
Drizzle with a high-quality extra-virgin olive oil. Its fruity, peppery profile complements the tomatoes and basil, adding richness and depth. Consider finishing with a tiny splash of balsamic reduction for a contrasting sweetness.
Always use fresh basil for its bright, aromatic qualities. Tear, rather than chop, the basil leaves to release their essential oils without bruising them, enhancing the fragrance and flavor.
Generously season the tomatoes with flaky sea salt or kosher salt, allowing it to draw out the tomato's natural juices and sugars. A touch of freshly ground black pepper adds a hint of spice.
Use a sharp serrated knife to slice the tomatoes. This helps to maintain their shape and minimize juice loss. Aim for even slices, about 1/3 inch thick, to ensure consistent flavor and texture in each bite.
Comments (0)