Sliced Tomato with Salt & Pepper

Equipment

• Serrated Tomato Knife or Very Sharp Chef’s Knife: A dull knife will bruise the flesh and squeeze out all the natural juices.
• Cutting Board: Preferably wooden or plastic with a perimeter groove to catch any runaway tomato juice.
• Serving Platter or Plate: A wide flat dish allows the tomato slices to lie flat without overlapping excessively.
• Spice Grinder or Pepper Mill: Freshly cracked black pepper provides significantly more aroma and heat than pre-ground pepper.

Ingredients

• 2 Large Heirloom or Vine-Ripe Tomatoes (approx. 400g total) Tip: Choose tomatoes that feel heavy for their size and yield slightly to gentle pressure.

• Note: Avoid fine table salt if possible; flaky salt adds texture and bursts of flavor.

• Tip: Use a medium-coarse grind for maximum flavor release.

• Tip: Choose a cold-pressed oil with a peppery or fruity flavor profile.

• Tip: Tear small leaves over top right before serving.

Instructions

Step 1: Temperature Preparation

1. Bring your tomatoes to room temperature (around 70°F / 21°C). Never use cold tomatoes straight out of the refrigerator, as cold temperatures dull the aromatic compounds and make the flesh taste bland.

Step 2: Washing and Drying

1. Rinse the tomatoes thoroughly under cold running water. Gently pat them completely dry using a clean kitchen towel or paper towel. Excess surface moisture will dilute the salt and olive oil.

Step 3: Slicing

1. Place the tomato on its side on the cutting board.
2. Slice off and discard a thin layer from the stem end.
3. Using a smooth sawing motion with your serrated knife, slice the tomato horizontally into even rounds approximately 1/4 inch (6 mm) thick .
4. Avoid pressing down hard; let the teeth of the knife do the work to keep the internal juice pockets intact.

Step 4: Plating

1. Arrange the tomato slices on your serving platter in a single, slightly overlapping layer. Do not pile them too high, as the weight will squash the bottom slices and cause them to lose their structure.

Step 5: Seasoning

1. Sprinkle the flaky sea salt evenly across every slice.
2. Crack the fresh black pepper directly over the tomatoes.
3. If using olive oil, drizzle it gently over the arranged slices in a thin stream.
4. Let the platter sit at room temperature for 2 to 3 minutes before serving. This brief resting period allows the salt to dissolve slightly into the tomato surface, drawing out natural juices and creating a simple, rich dressing right on the plate.

Nutrition

Calories: 36 kcal — · Protein: 1.8 g 4% · Fat: 0.4 g 1% · Carbohydrates: 7.8 g 3% Dietary · Saturated Fat: 0.1 g 0% · Fiber: 2.4 g 9% · Sugar: 5.3 g — · Sodium: 580 mg 25%