Chef George Mendes’s Heirloom Tomato Salad

Serves: 4 as an appetizer • Time: 10 minutes

Now that the warm weather is back, we’re heading to farmers’ markets to pick up colorful heirloom tomatoes. What’s our favorite way to eat them? This simple tomato salad by Chef George Mendes. Plus, it’s a wonderful showcase of the olive oil from the Portugal Box. 

Tomato Salad with Black Olives and Herbs
© Romulo Yanes

INGREDIENTS

  • 4 medium-sized heirloom tomatoes, cored and cut into ½ inch slices
  • ¼ cup Kalamata olives, pitted and halved lengthwise
  • 1 Tbsp. coarsely chopped mint leaves
  • 2 tsp. thyme leaves
  • 2 Tbsp. Olivais do Sul extra-virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • Fleur de sel finishing salt
  • Freshly ground pepper, preferably white

DIRECTIONS

1. In a bowl, combine the tomatoes, olives, mint, and thyme. Drizzle with olive oil and vinegar and gently toss to coat evenly.

2. To serve, transfer the tomatoes to a serving bowl or plate and sprinkle with salt and pepper.

This recipe is adapted from George Mendes’s My Portugal, published by Abrams Books in 2014. To purchase the book and discover more recipes by Chef Mendes, visit your local bookstore. The book will also be available on Try The World’s Shop soon!

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George Mendes is the curator of the Portugal Box. He is the chef-owner of Lupolo and the Michelin-rated Aldea, both in New York City, and the author of the cookbook My Portugal.

George Mendes


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