VelvetPicnic Tomatoes with Mayonnaise and Herbs
Inspired by techniques from Bon Appétit.
Ripe heirloom tomato slices spread with a thin layer of mayonnaise, overlapped on a platter and finished with basil, oregano, parsley and olive oil. The creamy dressing softens the tomatoes' acidity while the fresh herbs keep each bite bright.
Always check the labels of the products you use.
Method
- 1
Season and dress the tomatoes. Slice the tomatoes into 6 mm rounds and season with the salt and pepper. Taste a small piece and adjust the seasoning if needed. Use a spoon or spreading knife to coat each slice with a thin, even film of mayonnaise, dividing it between all the slices. Lay them on the large serving plate in an overlapping layer.
- 2
Add the herbs and oil. Coarsely chop the basil, oregano and parsley and toss them together in the small bowl. Scatter the mixed herbs evenly over the tomatoes, then drizzle with the olive oil and serve.
Storage
Best eaten just after assembly. Refrigerate leftovers in a covered container at 4 °C or below for up to 1 day; the tomatoes will release juice and the herbs will soften. Refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 2.4 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 123 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- sharp knife
- chopping board
- measuring spoons
- small bowl
- spoon or spreading knife
- large serving plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 87 kcal |
| Protein | 1.1 g |
| Carbohydrate | 4.5 g |
| of which sugars | 3 g |
| of which free sugars | 0 g |
| Fat | 7.6 g |
| of which saturates | 1.1 g |
| Fibre | 1.4 g |
| Salt | 0.46 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
