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
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.
Les Halles Cookbook
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.