There’s no better bite (or sip, rather) than the liquid gold juice at the bottom of a big platter of ripe summer tomatoes. And this salad highlights just that! Inspired by one of my favorite restaurants in Ibiza, Balafia—the recipe is oh so simple but essential in preparation. Don’t be afraid to get down and dirty with those tomatoes (with clean hands of course), squeezing every bit of juice out so that you and your dinner mates can sip or sop up all that delicious juice at the end. The perfect ode to summer!
2-3 large ripe heirloom tomatoes
1 cup cherry, sun gold or grape tomatoes
1 white onion, thinly sliced
1 peeled cucumber, sliced lengthwise and seeded
3 tbsp olive oil
Sea salt
Slice large tomatoes in large bite-sized pieces, add to large salad mixing bowl. Slice smaller tomatoes in half, add to bowl. Peel and slice 1 large cucumber lengthwise and scoop out the seeds. Discard the seeds. Chop into large bite-sized pieces. Add to bowl. Toss with olive oil and sea salt. Using your hands, gently squeeze the tomatoes, releasing their juices as much as possible. Transfer to serving platter and enjoy!
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