My son and I were at a local bookstore the other day and those who know me know that I can never leave a bookstore empty handed. My new prize for the day was “Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking”. First of all, I must say that book is a complete winner. Lovely photos, easy to follow instructions. Cool cookbook. Second of all, as I was flipping through the pages, his recipe for a Tomato Salad caught my eye. I had a bunch of heirloom “Caspian Pink” tomatoes from my garden that I needed to deal with and that recipe sounded like it would be a good one. Color me wrong… After it was all said and done, Bourdain’s recipe for the Tomato Salad was not just a good one. It was simply outstanding!
This “slightly adapted” Tomato Salad recipe is a simple yet flavorful mixture of sliced and seeded heirloom tomatoes, thin slivers of red onion, garlic, olive oil, balsamic vinegar, fresh basil, salt and pepper. If you have some heirloom tomatoes, be sure to give this recipe a shot. It’s easy and delicious! Enjoy! Tessa
Ingredients:
- 2 pounds fresh heirloom tomatoes
- 1/2 tsp coarse salt
- 1/2 tsp fresh cracked pepper
- 1 small to medium sized red onion
- 1/2 tsp coarse salt
- 1 1/2 tsp garlic paste
- 1/4 cup good quality olive oil
- 2 Tbs balsamic vinegar (I used the dark, not the white)
- fresh basil leaves for garnish
Wash, core and cut the heirloom tomatoes into wedges. Place wedges into a colander and sprinkle with 1/2 tsp coarse salt and 1/2 tsp fresh cracked pepper. Let tomatoes sit for 1/2 hour. (I tossed mine in the fridge, I like my salads on the cool side)
Meanwhile, peel and thinly slice the red onion and place in another colander. Sprinkle on the additional 1/2 tsp of salt and let the onions sit for 1/2 hour also (I stuck them in the fridge too).
When the 1/2 hour is up, lightly brush off the salt and pepper from the tomatoes and give each tomato wedge a light squeeze to remove the seeds. Toss seeds away. Add tomatoes to a bowl. Using your clean hands lightly squeeze the moisture out of the onions. Add onions to tomatoes. In a small bowl, whisk together the garlic paste, olive oil, and balsamic vinegar. Add the dressing to tomato and onion mixture. Lightly toss, taste and correct your seasonings. Garnish with basil leaves, and serve. Makes 4 servings.
What a fresh tomato salad! Lovely!
Thank you Katarina!
Beautiful!
Thank you Rosemary! I believe that it tasted better than it looked :).
Haha I can’t leave a bookstore without a purchase either :P
Looks like it was definitely put to good use, this looks gorgeous!
Cheers
Choc Chip Uru
Thank you Uru! I’m going to be trying more of the recipes out of that book.
Easy, delicious as you write but also seasonal and healthy. I soooo like this simple idea :-D
Thank you Joanna! It’s one of my new favorite salads!
When you have good tomatoes, simple is better I always say. Love the vinaigrette for heirloom tomatoes or any good tomatoes for that matter – simple and tasty.
Thank you MJ! I will miss the heirloom tomatoes this winter… I have only a month or so until we get the first frost of fall and then they will be done :(.
Hi Tessa, I just came over from Go Bake Yourself with URU and I love that tofu dish. I am a huge lover of tofu. Very nice to meet you and this tomato salad is a beauty. Just subscribed.
Hi Suzi! Thank you. I hope that you get a chance to try the tomato salad. I made it again last night for dinner guests and it was a hit. Thank you for subscribing and stopping by!
I will have to try this without the onions :)
Hi Tandy! I think it would be delicious without the onions too! Thank you for stopping by!
Love a tangy salad like that, fresh flavours
Thank you Raymund! A new favorite in our home!
Oh, boy. This is my idea of the ideal tomato salad…especially since you used some amazing heirlooms :) Beautiful!
Thank you Liz! Heirlooms are the ticket when making this salad. Thanks for stopping by!
Hopped over from Uru’s site. Love the tofu taco with all that vibrant fresh veggies.
I have heriloom tomatoes growing in my garden so this recipe is timely.
Hi Norma! Heirloom tomatoes are the best! Thank you for stopping by!