Look for as many kinds of tomatoes as possible for this classic salad from Alice Waters's Chez Panisse Café Cookbook. Tossed with fresh basil and a simple 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 (HarperCollins) © 1999.
- 1 medium shallot, finely diced (¼ cup)
- 2 Tbsp. red wine vinegar, plus more as needed
- 1 medium garlic clove, finely minced (1 tsp.)
- Kosher salt
- ½ cup extra-virgin olive oil
- 1 cup mixed cherry and grape tomatoes, halved
- 2 lb. mixed heirloom tomatoes, cored and cut into chunky 1-inch pieces or ½-inch slices
- Freshly ground black pepper
- Green and purple basil leaves, torn into small pieces
- ½ cup thinly sliced lemon cucumbers or Persian cucumbers (optional)
- ½ cup thinly sliced torpedo onions or Vidalia onions (optional)