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Lior Lev Sercarz
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
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
• Serve with fresh ricotta or goat cheese and a drizzle of balsamic vinegar.
• Preheat the grill (or a grill pan) and sear the tomatoes cut-side down on the grill for about 2 to 3 minutes before serving them.
Food photo and recipe © Lior Lev Sercarz