When in season, I eat tomatoes practically every day, so I’m always looking for a new way to accentuate their beauty and taste. Creamy garlicky mayonnaise over multicolored tomatoes makes an irresistible salad. I like to vary the salad with different kinds of tomatoes and whatever fresh herbs I have on hand—basil, chervil, parsley, chives, tarragon, marjoram—sprinkled on the top.

Tomato Salad with Aïoli and Herbs

Category

Category name

Serves

1-2

Ingredients

  • 1 clove of garlic
  • 1 egg yolk, at room temperature
  • ½ to ¾ cup extra virgin olive oil
  • Salt
  • Ripe tomatoes, thickly sliced
  • Fresh herbs

Method

  1. In the bowl of a small mortar and pestle, pound the garlic to a smooth paste. Set aside.
  2. In a separate bowl combine the egg yolk, pinch of salt and a few drops of warm water. Slowly drizzle in the olive oil a few drops at a time whisking constantly until the emulsion thickens; once thickened you can add the rest of the oil a little faster; whisk in the garlic paste. Taste for salt and thin the aïoli with a little water if it’s too thick, it should pour easily over tomatoes that have been sliced and salted. Scatter chopped herbs over the top.