French Tomato Salad
A simple and beautiful Provencal-style French Tomato Salad. Glistening circles of sliced tomatoes sprinkled with fresh basil, parley and shallots.
Ingredients
- 6 tomatoes
- 1 or 2 sprigs fresh basil
- 4 sprigs flat-leaf parsley
- 2 small shallots
- ¼ cup extra virgin oil
- 2 teaspoon red or white wine vinegar
- fine salt (preferably sea salt) and ground black pepper
Instructions
- Core the tomatoes. Remove the stalk and top core from 6 medium-sized ripe tomatoes using a small sharp knife.
- Slice the tomatoes. Thinly slice the tomatoes cross-ways, making sure that the slices are still thick enough for the them to keep their shape and not fall apart.
- Sprinkle tomatoes with salt. Lay the tomatoes flat, in a single layer if possible, on a wire tray. Sprinkle the tomatoes generously with fine salt and leave to drain. If you have the time, turn the tomato slices occasionally during this time and gently shake to encourage the water to come off them.
- Prepare herbs and shallots. Finely chop the leaves from 1 or 2 sprigs of basil and the leaves from 4 sprigs of flat-leaf parsley. Peel and finely chop 2 small shallots.
- Mix the dressing. Put ¼ cup of extra virgin oil and 2 teaspoons of red or white wine vinegar into a cup or glass for mixing. Whisk together and season with salt and pepper.
- Arrange the salad. On a flat serving dish, arrange the tomato slices in a round circular pattern. Sprinkle with the chopped shallots and then chopped parsley and basil. Finally, drizzle the dressing evenly across the Tomato Salad. Leave the salad to stand for a good 30 minutes or so at room temperature before serving.
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