Follow these steps for perfect results
heirloom tomatoes
assorted, vine-ripened
shallot
thinly sliced
coarse sea salt
black pepper
freshly ground
fresh spearmint leaves
torn
extra-virgin olive oil
fruity
champagne vinegar
Cut tomatoes into a variety of sizes and shapes: thick slabs, wedges, halves, and chunks.
Arrange tomatoes on a large platter.
Thinly slice the shallot and sprinkle over the tomatoes.
Season with 1 teaspoon of coarse sea salt and freshly ground black pepper to taste.
Let the salad sit for about 5 minutes, allowing the tomatoes to release their juices.
Tear the fresh spearmint leaves into pieces.
Sprinkle the torn mint leaves over the tomatoes.
Drizzle with extra-virgin olive oil and champagne vinegar (or white wine vinegar).
Serve immediately.
Expert advice for the best results
Use high-quality olive oil for the best flavor.
Adjust the amount of vinegar to taste.
For added richness, crumble some feta cheese on top.
Everything you need to know before you start
5 minutes
Tomatoes can be cut ahead of time, but dressing should be added just before serving.
Arrange attractively on a platter or in a bowl, showcasing the different colors and shapes of the tomatoes.
Serve as a side dish with grilled fish or chicken.
Serve as an appetizer with crusty bread.
Serve as part of a larger salad buffet.
The acidity of the wine complements the tomatoes and vinegar.
Fresh and herbal notes of the wine will go well with the mint.
Discover the story behind this recipe
Celebrates fresh, seasonal produce.
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