Omar Tate, chef-owner of the pop-up dinner series Honeysuckle, calls this simple but high-impact dish “picnic tomatoes” because that’s where his mom always served them. She’d slice thick slabs of juicy heirlooms, slather them with mayo and Italian herbs, then line them up on her antique blue glass platter before leaving the house. In transit, the salt would pull out the tomato’s juices which would then mingle with the mayo. The result was a beautiful mess of juice and cream—kind of like a BLT without the bacon.
Recipe information
Yield
8–10 servings
Ingredients
Preparation
Step 1
Season tomatoes with sea salt and pepper. Spread each tomato slice with a thin and even layer of mayonnaise. Arrange dressed tomato slices in an overlapping layer on a large plate.
Step 2
Toss basil, oregano, and parsley in a small bowl. Scatter herbs over tomatoes and drizzle with oil.
