Recipes

Back to Recipes

Simple Tomato Salad

Chef Marc Murphy
Servings

4

Prep Time

5 minutes

Cook Time

5 minutes

Simple blanched heirloom tomatoes drizzled with olive oil and sherry vinegar welcome the perfectly balanced salt to pepper ratio of Chef’s Best Friend.
Photo by Jessica Schupack

Ingredients

  • 2 large heirloom tomatoes
  • 2 oz olive oil
  • 2 oz sherry vinegar
  • 1 tsp Chef’s Best Friend
  • 1 oz chives, minced

Directions

  1. Bring a medium pot of water to a boil and set up a small ice bath. In the meantime, remove the stems from the tomatoes and lightly score an ‘X’ on the backs with a paring knife.
  2. Drop tomatoes into boiling water for 30 seconds, then transfer immediately to the ice bath. Once the tomatoes have cooled off, peel off the skin and slice into thick rounds.
  3. Lightly season tomatoes with Chef’s Best Friend mix, then drizzle with both olive oil and sherry vinegar. Finish with chives and serve immediately.