Author Notes
So simple, so pretty. I can't really call it a recipe but more an arrangement of summer colors on a plate. —Danielle Rehfeld Colen
Ingredients
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4-6
assorted color medium-large Heirloom or Beefsteak Tomatoes
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1
small shallot or red onion, peeled
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Basil Leaves, Mint leaves, chives or other fresh herbs, for garnish
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Great Olive Oil
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Maldon or other finishing salt
Directions
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Slice and quarter the tomatoes and arrange on a platter.
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Slice the shallot on a mandoline or thinly by knife and scatter on the tomatoes. Drizzle with olive oil, season with salt and arrange a good number of fresh herbs on the plate.
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