Around the little crescents of Estoublon’s Lucques Olives, hand-harvested and prized for their generous flesh and delicate, buttery taste, heirloom tomatoes of every color, red onion and sheep’s milk cheese make a platter as pretty as it is simple.
Serves 4 · 15 min
- Slice 1 1/2 lb (700 g) heirloom tomatoes of different colors and arrange them on a platter.
- Scatter with 5 oz (150 g) Lucques olives, pitted and halved, and a few slivers of red onion.
- Drizzle with 3 tbsp olive oil and 1 tsp red wine vinegar, then season with flaky salt and pepper.
- Finish with torn basil and shavings of aged sheep’s milk cheese.
The star of this recipe: Lucques Olives, by Estoublon.
