Classic Tomato Salad
1 large ripe tomato
1 shallot, minced
2 teaspoons fresh basil, minced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Bring a small pot of water to a boil. Cut the core out of the tomato and score an X in the top skin. Drop the tomato in boiling water for 30 seconds and plunge in ice water to cool. Peel off the skin. Slice the tomato as thinly as possible and lay the slices out in the order you sliced them, so you can re-stack the tomato. Season each layer with the shallot, basil, oil, vinegar, and salt and pepper. Re-stack the tomato on a salad plate and serve cold.