Tomato Salad

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Tomato Salad

The minimal ingredients in this salad allow tomatoes to shine through. Besides our star, salt is the most important element because it draws out the juices to leave the tomato with more concentrated flavor. The resulting pink-hued juices mingle with the shallot, olive oil and lemon juice to create a dressing that is so good, it is reason enough to make this salad. Use up every drop by dipping into it with grilled bread, or pour it over braised beans, grilled fish or roast chicken. While tomato salads are often dressed with vinegar, lemon juice is more gentle, working behind the scenes to help tomatoes taste like their brightest selves.

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Ingredients

  • 1 1/2tablespoons finely chopped shallot or red onion
  • Juice from half a lemon (1½ tablespoons)
  • 1 ½ to 2pounds ripe tomatoes (such as 3 large or 2 pints)
  • Salt
  • 2tablespoons extra-virgin olive oil
  • 20basil leaves, torn if large
Set base servings to enable scaling:

Directions

In a large bowl, stir together the shallot and lemon juice. Set aside while you cut the tomatoes.

Cut the tomatoes into bite-size pieces, adding them to the bowl as you go. Season generously with salt and stir to combine. Gently stir in the olive oil, followed by the basil. Season to taste with salt. Serve right away or let sit, stirring occasionally, for up to 30 minutes.

Nutrition

Info
Trans Fat: 0 gramsFat: 7 gramsCalories: 99Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 503 milligramsSugar: 6 gramsFiber: 3 gramsCarbohydrate: 9 gramsProtein: 2 grams
Salads

Source: https://cooking.nytimes.com/recipes/1025477-tomato-salad?smid=ck-recipe-iOS-share