Herbed Heirloom Tomato Salad
Adapted from chow.com, the ChowHound
Serves 4 to 6
Pull out the really good extra-virgin olive oil, your best vinegar and some highfalutin sea salt because each of this salad’s few ingredients defines the final flavor. Of course, the most important element is our ripe, beauteous tomatoes! This one is easy, easy, easy!
2 pounds heirloom tomatoes
Sea salt (could substitute Kosher salt)
Extra virgin olive oil
Your favorite vinegar
Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes). 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 flat-leafed parsley. Serve immediately.
Revision 1. Last edited Wed 28 Jul 2010 11:38am by DonnaSavastio