Summer Tomato Salad
A no-cook platter of ripe tomatoes with basil, goat cheese, pine nuts, balsamic, and flaky salt for an easy summer starter.
Prep 10 min · Makes 6 servings
Ingredients
- 8 ripe medium tomatoes, cut into 1/3 inch thick slices
- 1/4 cup pine nuts, toasted
- 2 1/2 ounces goat cheese
- 1/3 cup basil leaves, roughly torn
- 3 tablespoons aged balsamic vinegar
- Fleur de sel
Directions
Arrange the tomato slices on a serving platter so they overlap in a neat row. Scatter the pine nuts over the top, then add the torn basil. Break the goat cheese into crumbles over the tomatoes. Trickle the balsamic vinegar across the platter. Finish with fleur de sel and serve.