Heirloom Tomato Salad
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This heirloom tomato salad is so easy--heirlooms need little to shine. Just cut them into thick chunks, toss them with a vinaigrette and fresh arugula, and add a sprinkling of fleur de sel and cracked black pepper. The result is juicy and tangy with a bit of crunch--perfect for a hot summer day.
Just be sure to start with good tomatoes, and don’t let them linger. Ripe tomatoes should be eaten within a day or two, and should never, ever, feel the chill of the refrigerator.
The tomatoes will release their juices right after tossing; serve this with crusty bread to soak up the juices.
From the story: Beyond the Beauty
Whisk together the mustard, vinegar, shallot and chives. Whisk in the olive oil until the vinaigrette is slightly thickened, about 1 minute. Season to taste with salt and pepper. Set aside.
Place the tomatoes and arugula in a large bowl and toss with the vinaigrette. Lightly sprinkle with the fleur de sel and pepper to taste.
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