Tomatoes picked off the vine in the last days of summer often need nothing more than a sprinkle of salt. For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer tomatoes, chef Chris Fischer dresses them with olive oil and vinegar, creating a vinaigrette seemingly out of nothing. The vinegar helps sweat out the tomato juice, which is then thickened by the oil. Use any color of heirloom or beefsteak tomatoes you like to create a beautiful presentation. To get a behind-the-scenes look at the recipe, get the story here.
Featured in: A Gathering by the Sea
- 2 lb. cherry tomatoes, preferably Sun Gold, halved
- 1⁄2 medium red onion, thinly sliced lengthwise
- 1⁄4 cup olive oil
- 3 tbsp. red wine vinegar
- Kosher salt
- 1 lb. red or yellow heirloom tomatoes, cored and sliced crosswise
- Freshly cracked black pepper
- 1 cup loosely packed mint leaves, torn into bite-size pieces
- Flaky sea salt
- In a large bowl, toss the cherry tomatoes with the red onion, olive oil, and vinegar. Season with salt and let stand, stirring every 5 minutes, to marry flavors, about 20 minutes.
- Arrange the heirloom tomato slices on a serving platter and then spoon the cherry tomatoes and dressing over the top. Season with pepper and sprinkle with the mint leaves and sea salt before serving.