Tomatoes in Vinaigrette from Chef Rene de Leon of Le Sel in Nashville
Photo by Andrea Behrends

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6 servings

  • 1 pound ripe tomatoes from the farmers market (or local)
  • Kosher salt to taste
  • Black pepper to taste (optional)
  • ½ cup good olive oil
  • ¼ cup sherry vinegar (or your favorite vinegar)
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  1. Core each tomato and discard cores. Slice tomatoes into roughly bite-size pieces and arrange in 1 even layer in shallow baking dish.
  2. Sprinkle kosher salt from at least 12 inches above tomatoes so it spreads evenly. Be sure not to miss any pieces. Season with freshly cracked black pepper, if using.
  3. Whisk remaining ingredients briskly to combine. Spoon mixture evenly over tomatoes and let sit at room temperature for at least 2 hours.
  • from Chef Rene de Leon of Le Sel in Nashville, Tennessee

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