Twinette Poterie

Small Batch Pottery. Made in Chicago.

That Tomato Salad

Emilie Bouvet-BoisclairComment

Oh Summer is waning and it makes me so sad.

This is a little recipe I’ve been making a lot with those perfect juicy real red tomatoes that are about to go out of season. 

This recipe is a so simple, and the trick is to do very little.


I’m not giving you measurments because:

A) this is so easy! The trick is to let the ingredients do the talking- and to use the very best you can get your hands on.


B) You can make this for one, or for the whole family- adjust the ingredients to your taste.

So here it is-


The best tomatoes you can find, wedged

Thin sliced red onion


Good Olive Oil- I love the locally imported “The Village Batch”.

Good Balsamic Vinegar. The Village Batch infuses theirs with wild honey! I know I am pushing these guys but the stuff is quality, and the owners are really nice- look for their line at Mariano's.

Goat cheese, mozzarella or baked cheese

Fresh parsley or basil, rough chopped


The beauty of simplicity with this salad is to prepare it right in the serving bowls, and the trick is in layering the ingredients strategically.

Im using my super versatile side bowls, they are great for mac and cheese (I designed these for serving mac and cheese at Chicago restaurant Son of a Butcher) or more healthy options like this salad.


Start with a layer of the tomato wedges in the base of the bowls. Give the tomatoes a decent sprinkle of salt. Add the thin slice red onion, then drizzle with balsamic to start mellowing with the acidity of the tomatoes, and softening the onion. Give the lemon a nice squeeze. Top with chopped fresh herb and cheese, crumbled or diced. Finish with another dash salt and pepper,  and a drizzle of olive oil.


*this is great with add ons like avocado and cilantro.

That’s it! So easy and satisfying! Grab some heirloom tomatoes from the farmer’s market this weekend and give Summer time a proper send off!