This is a play on a traditional french dish called tomate a la croque au sel which just means tomatoes with a salt crust or bite of salt. In this recipe they are simply seasoned with gray salt and Pierre Poivre and the result is purely fantastic.

Salt and Pepper Tomato

Lior Lev Sercarz

Servings/Yield

2-4

Category

Side Dish

Salt and Pepper Tomato

Ingredients

  • 2 large heirloom tomatoes, cut in half crosswise

  • 1 tablespoon chopped scallion

  • Olive oil

  • Juice of one lemon

  • Pierre Poivre N7

  • Grey salt

Directions

  1. Place the cut tomatoes on a plate and season them with grey salt and Pierre Poivre. Drizzle some olive oil and the lemon juice on top and finish with the chopped scallions

  2. I would recommend letting it sit for about 5 to 10 minutes before serving them so that the salt and pepper slightly melt into the tomatoes. Enjoy

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