Tomato salad from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • basil
  • tomatoes
  • balsamic vinegar
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on July 30, 2020

    This was delicious, but a bit faffier than other tomato salad recipes. I definitely think the salting and squeezing is worth it for the red onions, but I'm not sure I'd bother again salting and peppering the tomatoes in advance, then getting all the salt and pepper off and deseeding them...I guess it does give more concentration of flavour, but I think if the tomatoes are good enough it's a step I could do without most of the time. The dressing was very nice, and we mopped up all the leftover dressing and juice with liberal amounts of bread.

  • fprincess on September 12, 2012

    Excellent tomato salad recipe but requires excellent tomatoes! The tomatoes are liberally pre-salted, peppered and degorged to concentrate the flavors. The salad bowl is rubbed with garlic. The version I made recently was the olive oil/balsamic vinegar/basil version of the dressing, but the olive oil/red wine vinegar/parsley version is also very good (and much more French). There is also a very thinly sliced red onion in there (red shallot for the French version). I love this so much I usually end up drinking the juices from the plate as a special treat once I have finished the salad... Photo here: http://forums.egullet.org/topic/53228-les-halles-cookbook-by-anthony-bourdain/page__st__210__p__1890648#entry1890648

  • fprincess on October 15, 2010

    Simple, classic, delicious and authentic.

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