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Tomato Salad Maman Blanc

Thickly sliced beefsteak tomatoes and red onions marinated in a classic French vinaigrette, finished with fresh parsley and basil.

VegetarianHealthyTomatoSaladRaymond Blanc

Estimated Nutrition

Per Serving Total
Calories 153.1 kcals 612.4 kcals
Carbohydrates 11.1 grams 44.2 grams
Fat 11.7 grams 46.8 grams
Protein 2.1 grams 8.2 grams
Cook Time
0 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Dijon Mustard
5
ml
White Wine Vinegar
splash
Liquids
15
ml
Water
warm
NutsSeeds
1
clove
Garlic
crushed
30
ml
Flat leaf Parsley
roughly chopped
1
handful
Basil
leaves
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
OilsFats
45
ml
Rapeseed Oil
Vegetables
4
piece
Coeur De Boeuf Tomato
large, thickly sliced
1
piece
Red Onion
finely sliced
1
piece
Shallot
finely chopped

Steps

  • Arrange tomato slices in a circle on a serving platter.
  • Scatter sliced red onion over the tomatoes.
  • Whisk shallot, garlic, mustard, and vinegar in a bowl.
  • Slowly whisk in rapeseed oil and water to emulsify flavoring with salt and pepper.
  • Spoon dressing over tomatoes and marinate for at least one hour.
  • Scatter parsley and basil leaves over the salad before serving.