Herbed Heirloom Tomato Salad Recipe
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Pull out the extra-virgin olive oil, good vinegar, and highfalutin sea salt because each of this salad’s few ingredients defines the final flavor. Of course, the most important element is ripe, beauteous tomatoes, so hunt some down at your local market.
This recipe was featured as part of our Tomatoes! recipe gallery.
INSTRUCTIONS
- Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes, as well as the most perfect tomatoes you can find at the height of the season). Cut them into various sizes: wedges, thick slices, in half, or, if you have some tiny cherry tomatoes, leave them whole. Arrange them on a chilled plate and sprinkle with sea salt or kosher salt and freshly ground black pepper.
- Drizzle with extra-virgin olive oil and your favorite vinegar (balsamic, red wine, or sherry would be good). Top with a sprinkling of fresh, torn herbs like tarragon, basil, chives, and/or Italian parsley. Serve immediately.
screaming originality...well done chow
Gosh, you chow folks are so sophisticated. Tomatoes with herbs and olive oil, how did you possibly come up with such an amazing recipe?
"the most perfect tomatoes you can find at the height of the season" may not be the best plan. Some simply fantastic tomatoes are pretty ugly : creased, gnarled, and lumpy (Cherokee Purple being one of these, a huge yellow and pink Oaxacan one whose name I forget being another).