Summer Tomatoes with Basil and Shallots

By Danielle Rehfeld Colen
March 17, 2017
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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

Serves: 8-12

  • 4-6 assorted color medium-large Heirloom or Beefsteak Tomatoes
  • 1 small shallot or red onion, peeled
  • Basil Leaves, Mint leaves, chives or other fresh herbs, for garnish
  • Great Olive Oil
  • Maldon or other finishing salt
  1. Slice and quarter the tomatoes and arrange on a platter.
  2. 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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