When tomatoes are at their peak, they don't need much to shine. Thinly sliced ripe tomatoes are elegantly layered with a sprinkle of salt to bring out flavor and accented with fresh basil, olive oil, thinly sliced shallots, grated parmesan and basil.
Tomatoes are packed with vitamin C, potassium and lycopene, an antioxidant that gives tomatoes their vibrant red color and has been linked to heart health benefits. Paired with heart-healthy olive oil, this recipe not only enhances flavor but also helps your body absorb more of the beneficial compounds found in tomatoes.
This is perfect as a light appetizer, side dish or a refreshing addition to a summer meal.
Ingredients
4 beefsteak tomatoes
Coarse salt to taste
1⁄4 cup capers
Parmesan, grated, to taste
1 small shallot, thinly sliced
2 Tbsp. balsamic reduction
1⁄4 cup fresh basil, finely chopped
Pepper to taste
Instructions
Step 1
Slice the tomatoes as thin as possible. It helps to use a very sharp chef’s knife.
Step 2
Place the tomatoes across a serving plate, lightly layering them. Sprinkle with coarse salt to taste. This helps bring out the flavor and draw out a bit of moisture.
Step 3
Drizzle with olive oil and balsamic reduction and top with fresh basil, capers, shallot and cracked black pepper, evenly spacing out the ingredients. Allow the ingredients to sit for 5 minutes. Keeping in mind that capers are naturally salty, taste to see if any additional salt is needed.
FAQ
1. How do I cut the tomatoes so thin? Using a sharp knife is key to thin slices. Use a larger knife such as a chef's knife. A mandolin may also work.
2. What are some swaps to make if I don't have all the ingredients? Use feta cheese instead of parmesan, another vinegar, such as red wine vinegar instead of balsamic, and parsley if you don't have basil on hand.
3. Can I make this with another type of tomato? Beefsteaks are great because of their size. The larger the tomato, the better. However, campari would also work, but many would be needed to make a substantial plate.
