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
assorted color medium-large Heirloom or Beefsteak Tomatoes
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
In This Recipe
- Slice and quarter the tomatoes and arrange on a platter.
- 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.