French cuisine · Salads & Mezze

Tomato Basil Salad

Ripe tomato slices with shallot rings, plenty of basil and good olive oil, salted only briefly.

Ingredients · for 4 servings

• 800 g ripe tomatoes
• 1 bunch basil
• 2 shallots
• 5 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 pinch sugar
• Salt, pepper

Instructions

1. Wash the tomatoes, cut out the stem ends in a wedge shape and slice the fruit into about 5 mm thick slices with a very sharp knife.
2. Lay the slices out overlapping on a flat platter, salt lightly and let stand 10 min. so they release juice and taste more flavorful.
3. Cut the shallots into paper-thin rings and soak in cold water for 5 min. to mellow them, then drain well.
4. Whisk the Dijon mustard with the red wine vinegar, the pinch of sugar, salt and pepper, then slowly whisk in the olive oil until the dressing is lightly creamy.
5. Pick the basil leaves, tearing larger leaves roughly instead of cutting them so they don't turn dark.
6. Scatter the shallot rings over the tomatoes, drizzle the dressing evenly over the top, top with basil and serve at room temperature with white bread.