A fresh and vibrant salad featuring heirloom tomatoes and chiffonade basil, drizzled with extra-virgin olive oil.
10 minutes
A fresh and vibrant salad featuring heirloom tomatoes and chiffonade basil, drizzled with extra-virgin olive oil.
1. Prepare Tomatoes
Begin by washing and coring the tomatoes, making sure to remove the tough stem area. Once cleaned, take a sharp knife and cut the tomatoes into ¼-inch slices. Arrange these slices evenly on a plate, ensuring that they overlap slightly for a beautiful presentation.
2. Season with Salt
Next, sprinkle a pinch of salt over the tomato slices. This will enhance their natural flavor and bring out their juiciness.
3. Prepare Basil Chiffonade
For the basil, stack the leaves neatly on top of each other, then roll them into a tight cylinder. Using a pair of scissors or a sharp knife, cut the rolled basil into thin slices, creating what is known as a chiffonade. This method releases the basil's aromatic oils, adding a fresh, vibrant touch to your salad.
4. Add Basil and Olive Oil
Scatter the basil chiffonade generously over the tomato slices. The basil not only adds a pop of color but also infuses the dish with a delightful herbaceous note. Finally, drizzle the extra-virgin olive oil over the salad. Use 2 to 3 tablespoons, depending on your preference. The olive oil will meld with the tomato juices, creating a simple yet flavorful dressing that ties all the elements together.
5. Serve
Serve immediately and enjoy the freshness of this easy yet elegant salad.
Add slices of cucumber, Kalamata olives, and crumbled feta cheese. Swap out balsamic vinegar for red wine vinegar and add a pinch of dried oregano.
Introduce fresh mozzarella slices or buffalo mozzarella balls (bocconcini) layered with the tomatoes and basil. Stick to balsamic reduction for a sweet and tangy contrast.
. Feta
Add slices of ripe avocado for a creamy texture and rich flavor. A squeeze of lime juice in place of vinegar can bring a zesty note.
Top the core salad with slices of grilled chicken breast, seared steak strips, or flaked salmon to make it a heartier meal.
Heirloom tomatoes are the stars of this dish, so their quality can't be overstated. Look for tomatoes that are richly colored, firm yet yielding to the touch, and fragrant. The variety of heirlooms available can add complexity to your salad – try combining different shapes, sizes, and colors. Each variety offers a unique flavor, from sweet to tangy. Visit a farmers’ market to get the freshest, ripest options.
The dressing for this salad should be simple yet high quality. A classic vinaigrette made with extra virgin olive oil, a dash of high-quality vinegar (like aged balsamic or red wine vinegar), sea salt, and freshly cracked pepper will complement the tomatoes without overpowering them. Whisk it until emulsified or shake it up in a jar just before drizzling to ensure each tomato gets a perfect coat.
Chiffonade is a technique where herbs or leafy greens are cut into thin, elegant ribbons. For basil, this not only looks beautiful but also helps release the aromatic oils. Make sure your basil leaves are dry (to avoid bruising) and stack them neatly before rolling them tightly like a cigar. Use a very sharp knife for a clean cut to prevent bruising and oxidation, which can lead to a loss of flavor and visual appeal.
Serve the salad at room temperature to ensure the tomatoes are at their most flavorful. Chilling them can mute their taste and texture.
Don't be shy with the seasoning. Heirloom tomatoes can handle a good amount of sea salt, which will help to draw out their natural juices and enhance their flavor. Freshly ground black pepper adds a slight heat and complexity that will contrast nicely with the sweetness of the tomatoes and the fresh basil.
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