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I am Chef Keith Snow, welcome to my kitchen. It is the middle of the summer, got loads of tomatoes; I want to show you a very simple tomato salad.
Right here are some heirloom tomatoes and these are pretty popular heirloom tomatoes, they are called Brandywines and they have got delicious flavor and a really cool color. Let me show you something very simple that anybody can do with them.
Just take a serrated knife and cut thick slices, probably about a quarter of an inch. I use a serrated knife here. It is much easier to cut your tomatoes with a serrated knife than a chef’s knife. So then take a little plate like this, this is very simple food, great for summer evening. Just make a little stack like this. And then what I am going to do real quickly is make a shipanade amount of basely. You have seen me do that before, it is very simple. Take some fresh basil leaves. I think three or four will do the trick here. You just want to roll those up, and the reason you do a shipanade is because it keeps the basil from being bruised. So you just slice them into a little ribbons like this and that is a beautiful way to use the basil.
Now back to the salad, we are going to treat it very simply. Some fresh cracked pepper, some good kosher salt, and if you are doing this ahead, you would not want to add the salt because the salt will make the tomatoes lose all their water.
We will take a little bit of extra virgin olive oil and then here is some citrus flavored Champagne vinegar, just a little sprit on top, and I would come right in with your basil shipanade, maybe garnish the plate like that. And there is a little healthy and delicious tomato salad.
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