900g heirloom tomatoes, cored and cut into wedges
coarse sea salt and freshly ground black pepper
1 red onion, thinly sliced
1 garlic clove, slightly crushed
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
1 sprig fresh basil, leaves only
Notes
Use red wine vinegar instead of balsamic, sliced shallots instead of the red onion, and a sprinkled mound of freshly chopped parsley over the top at the very end.
Source
Anthony Bourdain
Les Halles Cookbook
p.64
Degorge the tomatoes by placing them, already cut into wedges, into a colander and sprinkling them with 1/2 tbsp of sea salt and 1/2 tbsp black pepper.
Let sit for 30 minutes, then brush off and remove the seeds.
Place the sliced onion into a separate colander and sprinkle with sea salt.
Let sit for 30 minutes, then brush off the salt and squeeze out any excess water.
Prick the garlic with a fork and rub the clove inside the salad bowl.
Add the olive oil and the vinegar and whisk.
Season with salt and a little pepper.
Add the tomatoes, the onion, and the basil leaves.
Toss with the vinaigrette.
Arrange on plates and sprinkle a little fresh black pepper over the top.