Sometimes the absolute simplest things are the most satisfying. A plate of perfectly ripe, juicy sliced tomatoes seasoned simply with flaky salt and freshly cracked black pepper is the ultimate celebration of fresh produce.
How to Make the Ultimate Tomato Slice
-
The Tomato: Ripe, vine-ripened heirloom, beefsteak, or Early Girl tomatoes work best. They should be heavy for their size and fragrant at the stem. (Never refrigerate them, as the cold ruins their texture and flavor!)
-
The Cut: Slice them thick—about a quarter to a half-inch—so they hold their juicy bite.
-
The Seasoning: A flaky sea salt (like Maldon) gives a wonderful crunch that contrasts with the soft tomato, paired with coarsely ground black pepper.
Elevate It (Optional)
If you want to dress it up just a bit while keeping the tomato front and center, try adding:
-
A drizzle of high-end extra virgin olive oil
-
A splash of good balsamic glaze or red wine vinegar
-
A few fresh basil or mint leaves
-
A sprinkle of crumbled feta or goat cheese
