Maldon salt has an unusual shape. It comes in flakes rather than geometric crystals and I think it's this peculiarity that makes it so special. The flakes provide a rather interesting texture to the food that is finished with the salt. It's also not as aggressive as the usual kosher salt I use. While the kosher salt seems to hit your mouth with full force, the Maldon lingers and gently creeps up on your palate.
They say the best sea salts elevate the simplest of food to a whole new level. Yesterday, a friend gave me some cherry tomatoes that she harvested from her backyard. I popped one in my mouth...good, sweet, intense tomato flavor. I popped another one with a sprinkling of Maldon...wow, what a difference a few salt crystals made! The salt made the sweetness of the tomato come alive and the crisp texture of the salt provided a wonderful contrast to the juiciness of the tomato.
And so I went out and gathered a few basil leaves from my herb planter and made a simple appetizer. Home grown tomatoes and basil, sprinkled with Maldon salt...a taste of summer on a plate.