📝 About This Recipe
This quintessential French bistro staple celebrates the sun-drenched flavors of peak-season produce through elegant simplicity. By using a precise balance of high-quality olive oil, sharp shallots, and the 'fleur de sel' maceration technique, the natural juices of the tomatoes transform into a silk-like nectar. It is a refreshing, vibrant dish that captures the rustic charm of a Provençal summer afternoon.
🥗 Ingredients
The Produce
- 1.5 pounds Heirloom or Beefsteak Tomatoes (at room temperature, varying colors for visual appeal)
- 1 cup Cherry Tomatoes (halved)
- 1 large Shallot (very finely minced)
- 1 small bunch Fresh Chives (finely snipped)
- 2 tablespoons Fresh Flat-Leaf Parsley (roughly chopped)
- 6-8 large leaves Fresh Basil Leaves (torn by hand just before serving)
The Vinaigrette & Seasoning
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality, fruity cold-pressed oil)
- 1.5 tablespoons Red Wine Vinegar (or Sherry vinegar for a softer acidity)
- 1 teaspoon Dijon Mustard (to emulsify the dressing)
- 1 pinch Fleur de Sel (plus more to taste)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1 pinch Granulated Sugar (optional, to balance acidity if tomatoes are tart)
👨🍳 Instructions
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1
Begin by selecting the finest tomatoes; they should be heavy for their size and fragrant at the stem. Never refrigerate them, as this destroys their cellular structure and flavor.
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2
Using a very sharp serrated knife or a chef's knife, slice the large tomatoes into 1/4-inch thick rounds or irregular wedges, depending on your aesthetic preference.
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3
Halve the cherry tomatoes. Arrange all the tomatoes on a large, shallow platter rather than a deep bowl to prevent bruising and to showcase their colors.
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4
Sprinkle a generous pinch of Fleur de Sel over the tomatoes. Let them sit for 5-10 minutes; this 'sweating' process draws out the flavorful juices which will form the base of your dressing.
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5
In a small glass jar or bowl, whisk together the red wine vinegar, Dijon mustard, and a tiny pinch of sugar until smooth.
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6
Slowly stream in the extra virgin olive oil while whisking constantly to create a light, temporary emulsion.
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7
Stir the finely minced shallots directly into the vinaigrette. This allows the acidity of the vinegar to 'cook' the shallots slightly, mellowing their raw bite.
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8
Drizzle the vinaigrette evenly over the salted tomatoes, ensuring every slice is kissed by the oil and vinegar.
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9
Scatter the snipped chives and chopped parsley over the top. The green contrast against the red and yellow tomatoes is classically French.
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10
Finish with a final flourish of freshly cracked black pepper. Avoid pre-ground pepper as it lacks the floral aromatics needed here.
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11
Just before carrying the platter to the table, tear the fresh basil leaves by hand over the salad to prevent the edges from oxidizing and turning black.
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12
Serve immediately while at room temperature, ensuring you provide a spoon to scoop up the 'jus' (the mixture of tomato water and vinaigrette) at the bottom of the plate.
💡 Chef's Tips
Use the highest quality olive oil you can afford; in such a simple dish, the oil acts as a primary flavor component. If your shallots are particularly pungent, soak the minced bits in ice water for 5 minutes then pat dry before adding to the dressing. Always salt the tomatoes before adding oil; salt cannot dissolve in oil and won't penetrate the fruit properly otherwise. For a true bistro feel, use a mix of varieties like Coeur de Boeuf, Noire de Crimée, and Yellow Pineapple tomatoes. Do not over-mix the salad once plated; let the ingredients sit naturally to maintain the integrity of the delicate slices.
🍽️ Serving Suggestions
Serve alongside a crusty, warm baguette to soak up the delicious juices at the bottom of the platter. Pairs beautifully with a chilled glass of dry Rosé from Provence or a crisp Sancerre. An excellent accompaniment to grilled sea bass or a simple roast chicken (Poulet Rôti). Add a few slices of fresh Chèvre (goat cheese) or a ball of Burrata for a more substantial appetizer. Serve as part of a 'Grand Aïoli' platter with steamed vegetables and hard-boiled eggs.