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The Best Ripe Tomato Salad
Preparation info
- Difficulty
Easy
Appears in
By Richard Sax
Published 1997
When ripe tomatoes are at their peak, the less that’s done to them, the better. When they’re in season, I’ve been known to eat this salad just about every day.
Ingredients
- Tomatoes, as ripe as possible (any number)
- Coarse (kosher) salt or sea salt, to taste
- freshly ground black pepper, to taste
- Fresh basil leaves (optional)
Method
- Core the tomatoes with a small knife, then thickly slice them with a serrated bread knife.
- Sprinkle the tomato slices fairly generously with salt and arrange them in a shallow dish, overlapping them slightly. Sprinkle the tomatoes with a few grinds of black pepper and then top with fresh basil leaves, if you like. Drizzle with a little extra-virgin olive oil.</