Side · 20 minutes, mostly waiting · Serves 4
Tomato salad with The Daily
A tomato salad is a test of seasoning, because there is very little else in it to hide behind. Salt alone makes tomatoes taste of salt.
Season the tomatoes first and let them sit. The salt draws out juice, the juice dissolves the blend, and what was a dressing you had to make is now sitting in the bottom of the bowl.
- Serves
- 4 as a side
- Time
- 20 minutes, mostly waiting
Ingredients
- 600 g ripe tomatoes, mixed sizes
- 2 tsp The Daily
- 3 tbsp good olive oil
- 1 tbsp capers, drained
- A few basil leaves
- Flake salt
Method
- Cut the tomatoes into whatever shapes their size suggests. Uniformity is not the point.
- Salt them in the serving bowl and leave for 15 minutes. Go easy on the salt, because the capers bring their own.
- Add The Daily, the oil and the capers, and turn everything over gently.
- Tear the basil over just before serving, so it stays bright.
- Serve at room temperature, with bread for what is left in the bowl.