Sliced Tomato with Salt & Pepper

Equipment

• Sharp Serrated Knife or Very Sharp Chef’s Knife
• Cutting Board
• Serving Platter or Plate

Ingredients

• 2 Large Ripe Tomatoes (Heirloom, Beefsteak, or Vine-Ripened)
• ½ tsp Coarse Flaky Sea Salt (e.g., Maldon) or Kosher Salt
• ¼ tsp Freshly Cracked Black Pepper
• 1 tbsp Extra Virgin Olive Oil (optional, for drizzling)
• 2–3 Fresh Basil Leaves , torn (optional garnish)

Instructions

Step 1: Wash and Dry the Tomatoes

1. Rinse the ripe tomatoes under cool running water to remove any dirt.
2. Gently pat them completely dry with a clean kitchen towel or paper towel.

Step 2: Slice the Tomatoes

1. Place a tomato on its side on your cutting board.
2. Using a sharp serrated knife ( Intensity: Gentle hand pressure to prevent crushing ), slice off and discard the stem top.
3. Slice the tomato horizontally into thick slabs, roughly ⅓ to ½ inch thick . Repeat with the second tomato.

Step 3: Arrange and Season

1. Arrange the sliced tomatoes in a single layer (slightly overlapping) on a serving plate or platter.
2. Evenly sprinkle the coarse sea salt over every slice. Allow the salt to sit for 1 to 2 minutes so it draws out a touch of natural tomato juice.
3. Crack fresh black pepper generously over the tops of the slices.
4. If desired, drizzle lightly with high-quality extra virgin olive oil and scatter torn fresh basil leaves over top right before serving.

Nutrition

Calories: 85 kcal · Protein: 1.2 g · Fat: 7 g · Carbohydrates: 6 g – Dietary · Saturated Fat: 1 g – Trans · Fiber: 1.8 g – · Sugar: 4.2 g · Sodium: 580 mg