Ensalada de Tomate (Chilean Tomato Salad)
Makes 4 servings
*Recipe Notes: Fat, juicy tomatoes that have never seen the interior of a refrigerator are best suited for this salad. If you have the time, peeling the tomatoes before chopping them up is the best. By peeling away the skin, the flavors of the olive oil and sea salt are better able to meld with the flesh of the tomatoes, amping up the flavor factor considerably.
4 large tomatoes
1/4 cup olive oil
2 teaspoons fine grain sea salt
1. Peel the tomatoes, then cut them into chunks.
2. Put the tomatoes in a small serving bowl. Drizzle the olive oil over the tomatoes, then sprinkle with the sea salt. Toss the tomatoes to coat them in the oil. Serve immediately.