The Lello Kitchen
Tomatoes with Heritage Olive Oil
A tomato salad stripped to the essentials, where the quality of the oil is not garnish but the point.
- Prep
- 12 minutes
- Cook
- —
- Serves
- 4 servings
- Difficulty
- Essential
At the Lello table
When tomatoes are truly ripe, elaborate technique works against them. Salt first, allow the juices to gather, then dress with enough excellent oil that the tomato water and oil become their own sauce.
Method
- Cut the tomatoes into a mix of wedges and thick slices. Arrange on a platter and season with salt. Leave for 5 minutes.
- Spoon the vinegar over the tomatoes, followed by the olive oil. Grind black pepper over the top.
- Tear the basil by hand and scatter it over the platter. Taste the tomato juices and adjust salt or vinegar only if needed.
Cook’s notes
- Salting before the oil draws out enough tomato water to create a naturally emulsified dressing on the platter.
- Bread is not optional if the tomatoes are very good.
Substitutions
- Sherry vinegar gives more nuttiness; red wine vinegar is brighter. Lemon juice works but changes the dish toward citrus.
- Do not substitute dried basil for fresh here; omit the herb instead.
To serve
Serve with grilled bread, burrata, roast chicken, or simply as a first course.
Storage & make-ahead
Best eaten within 30 minutes of dressing. Leftovers can be refrigerated and folded into pasta or spooned over toast.
