Scale
Ingredients
- 4–5 tomatoes, sliced
- 1 small shallot, thinly sliced
- 1 tsp green coriander seed
- About ¼ cup balsamic or white balsamic vinegar (just enough to cover the shallots & coriander)
- Flaky sea salt
- Fresh cracked pepper
Instructions
- Put the coriander and shallot in a small bowl and cover with the vinegar. Allow them to pickle for 20-30 minutes.
- While they are pickling, slice the tomatoes and arrange them on a large platter or plate.
- Top the tomatoes with the pickled shallots and coriander and a drizzle of the vinegar.
- Finish with a sprinkling of sea salt and fresh cracked pepper.
Notes
If you have any remaining shallot or coriander in the pickling liquid, store it in a jar in the fridge and use it for another batch of this salad or as an addition to any of your other favorite salads.
Recipe and Images by Courtney West @Sweetmiscellany
