Photographs by Mamadi Doumbouya, food styling by Pearl Jones, prop styling by Shannon Maldonado
Omar Tate, chef-owner of the pop-up dinner series Honeysuckle, calls this simple but high-impact dish “picnic tomatoes” because that’s where his mom always served them. She’d slice thick slabs of juicy heirlooms, slather them with mayo and Italian herbs, then line them up on her antique blue glass platter before leaving the house. In transit, the salt would pull out the tomato’s juices which would then mingle with the mayo. The result was a beautiful mess of juice and cream—kind of like a BLT without the bacon.
