Perfect Summer Tomatoes with Olive Oil and Fresh Herbs
Celebrate summer's peak with thick-sliced heirloom tomatoes drizzled in quality olive oil, sprinkled with sea salt, and finished with fresh herbs. Simple, stunning, and absolutely delicious—this is summer on a plate.
Ingredients
- 2-3 large heirloom tomatoes about 1-2 pounds total
- 3-4 tbsp quality extra virgin olive oil
- Sea salt to taste preferably hand-harvested with minerals
- 2-3 tsp fresh herbs finely chopped (rosemary, thyme, oregano, or basil)
- Freshly ground black pepper to taste
- Crusty bread for serving
Instructions
- Choose firm, ripe heirloom tomatoes at peak season. Slice them thickly (about 1/2 inch or more) – thin slices won't do for this dish!
- Place the thick tomato slabs on a serving platter or individual plates. (If they've been in the fridge, allow them to come to room temperature before serving).
- Pour the olive oil generously over the tomatoes – don't be shy! The oil should pool slightly around the tomatoes.
- Sprinkle sea salt evenly over each slice to enhance the tomatoes' natural sweetness and bring out their flavor.
- Scatter the finely chopped fresh herbs over the top for an aromatic finish.
- Finish with a light sprinkle of freshly ground black pepper.
- Serve immediately with fresh bread to sop up the incredible combination of tomato juices and olive oil.
Notes
Never refrigerate: Keep tomatoes at room temperature for best flavor – the cold kills their taste and aroma.
Quality matters: Use the best olive oil and sea salt you can afford since this simple dish relies on ingredient quality.
Herb choices: Rosemary adds earthiness, thyme brings subtle floral notes, basil and oregano offers classic Mediterranean flavor.
Serving suggestion: This pairs beautifully with fresh cheese, crusty bread, or as part of a Mediterranean spread. Or even a light dinner by itself.
Storage: Best enjoyed immediately. Tomatoes can be prepped up to 30 minutes ahead, but add oil and seasonings just before serving to maintain freshness.
