Summer tomato salad
This isn’t really a recipe, it’s just a reminder that if your tomatoes are perfectly ripe, you don’t need a salad dressing. Rich olive oil and a generous seasoning of salt and pepper bring out the sunny flavor of summer tomatoes and complement the sweet-tart acidity of the their natural juices.
- Ripe summer tomatoes
- Extra-virgin olive oil
- Salt (preferably flaky kosher or sea salt)
- Freshly ground black pepper
- Fresh basil or oregano
- Cut the tomatoes into a 3/4-inch dice. Add to bowl.
- Drizzle a generous amount of extra-virgin olive oil. Season with salt and pepper to taste. Stir gently.
- Top with fresh basil (torn or chiffonade) or oregano.
- Don’t worry if you don’t have fresh herbs – the salad is still wonderful without herbs if your tomatoes are great.
- My mom’s favorite tomato variety is the early girl (also a favorite of Alice Waters). I also love the oddly shaped and colorful heirloom varieties at the farmers market, and on rare occasions I’ve been surprised by very good grape or cherry tomatoes from the store.
- Favorite adds: fresh mozzarella cheese, crumbled feta, crushed or sliced garlic (to add flavor; remove before serving).
- Of course you can slice the tomatoes as well, which can make a prettier presentation. But the diced tomatoes give off more of their lovely juice, which is heavenly sopped up with good bread.
Here’s a link back to the post and pictures.