Photography by Tessa DeLine.

This lightly adapted recipe is from the late, great chef Anthony Bourdain. It is a simple yet flavorful mixture that is easy to prepare and delicious! Take advantage of varieties of heirloom tomatoes to make this salad especially tasty.


2 pounds fresh, heirloom tomatoes

1/2 teaspoon coarse salt or to taste

1/2 teaspoon fresh cracked pepper or to taste

1 medium-sized red onion

1/2 teaspoon coarse salt

1 1/2 teaspoon fresh garlic paste

1/4 cup of quality olive oil

2 tablespoons balsamic vinegar

Fresh basil leaves for garnish


Wash, core and cut the tomatoes into wedges. Place wedges into a strainer and sprinkle with fresh-cracked pepper and ½ teaspoon of course salt. Let the tomato wedges sit for 1/2 hour. Meanwhile, peel and thinly slice the red onion and place in another strainer. Sprinkle the onions with the additional 1/2 teaspoon of salt and then let sit for 1/2 hour.

When the 1/2 hour is up, lightly brush off the salt and pepper from the tomatoes and give each tomato wedge a light squeeze to remove the seeds. Toss seeds away. Put tomatoes in a bowl. Use your hands to lightly squeeze the moisture out of the onions, then add onions to the tomatoes. In a separate small bowl, whisk together garlic paste, olive oil and balsamic vinegar. Add the dressing to the tomato and onion mixture. Lightly toss, taste and correct your seasonings. Garnish with basil leaves and serve.

Servings: 4

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