Ingredients
- 2 1/2 pounds heirloom tomatoes, a mix of colors, cored and cut into 1/2 inch slices
- 14 pitted kalamata olives, halved lengthwise
- Fig or balsamic vinegar, to taste
- 1 tablespoon fresh mint leaves
- 1/2 tablespoon fresh basil leaves fresh basil leaves
- Maldon sea salt or fleur de sel, to taste
- Freshly-ground white pepper, to taste
Preparation
Arrange the tomatoes and olives on a serving platter. Generously drizzle oil over the tomatoes until they’re shiny and well coated. Add about half the amount of vinegar by dropping it on top to color the plate a bit. I use a little eye dropper bottle, but you can just put your thumb against the vinegar bottle’s opening to add the vinegar by drops.
Scatter the mint and basil on top, then season with salt and pepper.
