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1
To skin the tomatoes, score an X on the bottom of each tomato. Drop into boiling water for no longer than 5 seconds. Immediately drop tomatoes into an ice bath
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2
Once cooled, carefully peel the skins of. The X makes peeling much easier.
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3
Set tomatoes in a strainer (chinois) shinwah over a bowl, and add salt. Let the excess liquid slowly drain out.
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4
While that is working, seed and small dice half an English cucumber.
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5
Thinly slice your red pearl onions. An easy way to get the husk off is to quickly blanch them, like we did with the tomatoes. Exact method. The husk will pop off easily when you slightly pinch the little onion.
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6
Take a small jalapeno pepper, and thinly slice a half of one. The slices should be paper thin. I suggest using a pairing knife for all of these delicate slices. You'll have more control over your knife cuts.
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7
Cilantro Oil: This I suggest making a day in advanced. You'll have a nice, potent, fresh finishing oil.
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8
Take 1/4 cup Extra Virgin Olive Oil and a half a bundle of fresh cilantro. Chop cilantro and stuff it into a container with the oil. Let this set overnight or two days in advanced if possible.
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9
When you're ready to use it, drain out the cilantro. You will be left with a vibrant, fresh green oil.
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10
When tomatoes are ready, combine ingredients and add salt and pepper to your liking. Add red wine vinegar. Finish with some of the oil we made.
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11
Set in the fridge for at least two hours before serving. This will give the salad time to marinade.
