Recipes
Heirloom and Cherry Tomato Salad
Fragrant with basil and drizzled with shallot vinaigrette, this simple dish from chef Alice Waters captures the joy of peak summer tomatoes.
- Serves
4
- Time
20 minutes
Look for as many kinds of tomatoes as possible for this classic summer salad from Alice Waters’ Chez Panisse Café Cookbook. Tossed with fresh basil and a zingy shallot vinaigrette, it’s all about the beautiful and varied colors, flavors, and textures. As Waters puts it, “Is there a better example of the joy of eating seasonally?”
Adapted from Chez Panisse Café Cookbook by Alice Waters. © 1999. Available from HarperCollins.
Featured in “Alice Waters’ ‘Chez Panisse Café Cookbook’ Still Holds Up” by Anna Kovel.
Ingredients
- 2 Tbsp. red wine vinegar, plus more as needed
- 1 medium garlic clove, finely chopped (1 tsp.)
- 1 medium shallot, finely chopped (¼ cup)
- Kosher salt and freshly ground black pepper
- ½ cup extra-virgin olive oil
- 2 lb. mixed heirloom tomatoes, cored and cut into chunky 1-in. pieces or ½-in. slices
- 1 cup mixed cherry and grape tomatoes, halved
- ½ cup thinly sliced lemon cucumbers or Persian cucumbers (optional)
- ½ cup thinly sliced torpedo onions or Vidalia onions (optional)
- Green and purple basil leaves, torn into small pieces
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Instructions
Step 1
Make the vinaigrette: To a medium bowl, add the vinegar, garlic, and shallot. Season lightly with salt, then toss to coat. Slowly whisk in the oil until well incorporated, then adjust the seasoning to taste with more vinegar or salt if needed.
Step 2
On a shallow bowl or platter, arrange the heirloom and cherry tomatoes, and if desired, the cucumbers and onions. Season to taste with salt and black pepper, sprinkle with basil, drizzle with vinaigrette, and serve immediately.
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