
Heirloom Tomatoes with Basil Salt & Ice Lettuce
Serve with Matanzas Creek Rosé of Malbec
Ingredients
- 1 bunch basil
- 1⁄4 cup kosher salt
- 1 1⁄2 teaspoons sugar
- 1 3⁄4 lb heirloom tomatoes, in assorted colors
- 1⁄4 lb cherry tomatoes
- 4 tablespoons extra-virgin olive oil
- Ice lettuce, for serving (optional)
- Freshly ground black pepper
Preparation
To make the basil salt:
- Pick the leaves off the basil bunch, reserving 8 small leaves for garnish. You should have about 4 cups loosely packed leaves.
- Put the leaves in a food processor, add the salt, and process for 1 minute.
- Add the sugar and pulse for 10 seconds.
- Spread the basil salt in a thin layer on a plate and microwave for 30-second intervals, stirring after each interval, for 3 to 5 minutes, until the moisture is removed.
- Let cool to room temperature and then sift through a fine-mesh sieve into a small bowl.
- Transfer to an airtight container and keep in the freezer until ready to use.
To assemble:
- Slice large tomatoes into various shapes, such as circles, half circles, and wedges. Cut the cherry tomatoes in half.
- Divide the tomatoes evenly among individual serving plates and drizzle each plate with 1 tablespoon of the olive oil.
- Tear the reserved basil leaves and garnish the plates, along with the ice lettuce, if using. Sprinkle to taste with the basil salt and pepper.