A refreshing appetizer is the perfect way to start a meal, and this tomato salad delivers on looks, innovation, and flavor. It's not overly heavy and isn't bulked up with carbs, leaving plenty of room for the main course. Chef Hai Avnaim shares the secrets of what makes this dish irresistible. dorismetropolitan.com
The Tomatoes
Not one, but four different preparations of the fleshy fruit make this course sing. Brulé Roma tomatoes, dehydrated tomato skins, marinated baby heirloom tomatoes, and raw cherry tomatoes are each important to the taste and texture of the dish.
The Egg
It is rare to see an egg on a tomato salad, but chef Avnaim says the sous vide egg adds a creaminess to the appetizer.
The Mix-ins
Chef Avnaim adds feta for its tart flavor, olives for their saltiness, and herbs to brighten the dish.
The Spices
A dash of black garlic powder and sumac round out the flavor profile of this popular salad.