1 large or several small heirloom tomatoes, cut into chunks
1 small handful fresh basil, roughly chopped
juice & zest of 1 lemon
large pinch sugar
1/3 c. olive oil
for chile salt:
3 tsp. course maldon salt flakes or kosher salt
1/2 tsp. (or to taste) chile flakes
Place melon, tomato and basil in a large bowl. Make vinaigrette: place lemon juice, zest and sugar in small bowl. Drizzle in olive oil while whisking constantly until emulsified. Make chile salt: chop chile flakes into a fine powder with a chef’s knife. Combine with salt in a small bowl. Toss salad with vinaigrette and sprinkle with chile salt.
Amanda Milsom Reid on said:
I do love me a sexy summertime salad. Great idea, guys!