Hot and Sour Tomatoes

It’s tomato season and this is a twist on a tomato salad. A few different ingredients to dress this salad from Chef Ottolenghi .

5 medium sized heirloom tomatoes, larger ones thinly sliced, smaller ones halved

Flaky sea salt

1 large lime

2 Tbl capers, drained

2 tablespoons Chili Crisp, homemade or store-bought

2 Tbl extra virgin olive oil Crusty bread, for serving

Directions:

Arrange the tomatoes evenly on a platter, cut side up. Sprinkle generously with salt. Set aside for 5 to 10 minutes to allow the tomatoes to release some of their juices. Roll the lime on the countertop and zest it over the tomatoes. Halve and squeeze the lime juice over the top. Scatter the capers over the top and drizzle with the chili crisp and olive oil. Serve with crusty bread for dipping.