Name: Tomato Salad
Yield: Makes 6 Side-Dish or First-Course Servings if Served alone or Proportionately More when Served with other Crudité Salads
Ingredients: 6 large ripe tomatoes, about ¾ pound each, or about 4½ pounds smaller tomatoes; Salt; 1 handful of fresh basil leaves; or 1 tablespoon chopped fresh marjoram; or 2 tablespoons chopped fresh tarragon leaves, chopped at the last minute (optional); 2 tablespoons sherry vinegar or other wine vinegar, or more to taste; ½ cup extra virgin olive oil; Pepper

Preparation info

Makes
6
Side-Dish

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

When tomatoes are at the height of the season, serve this salad alone and make it with an assortment of heirloom varieties, preferably of different colors. Pushing the seeds out of the wedges with a finger helps prevent the juice from diluting the vinegar and oil.

Ingredients

6 large ripe tomatoes, about ¾ pound each, or about 4½ pounds smaller tomatoes

Method

If you have perfect summer tomatoes, don’t bother to peel them. If you don’t, plunge them into boiling water for about 30 seconds, rinse them immediately with cold water, and pull away the skin in strips with a paring knife. Cut out the stem end, and cut each large tomato into 12 wedges or smaller tomato into 6 wedges. Push the seeds out of each wedge with a fingertip.

Just before servi