Terry Frishman’s Tomato Salad

By Labor Day, I’ve gotten a tiny bit past the delight of eating fresh tomatoes right off the vine, still warm from the sun, because by September, I usually have a bumper crop and am looking for some exciting new way to serve them. When our friends Terry and Garry invited us for dinner, as we entered the dining room, the garlicky, herby aroma of these tomatoes infused the atmosphere. This dressing makes even out-of-season tomatoes quite delicious.

volume ounces/pounds grams/kilograms
6 ripe tomatoes, sliced ¼ to ½ inch thick 3 pounds 1 kilogram, 361 grams
garlic, minced (1 medium clove) 1 teaspoon 3.5 grams
2 scallions, thinly sliced (green and white parts) cup 1 ounce 28 grams
fresh parsley, preferably flat-leafed, minced 2 tablespoons 0.25 ounce 8 grams
balsamic vinegar 2 tablespoons
olive oil liquid cup
salt ¼ teaspoon
pepper, freshly ground teaspoon


On a large serving platter, arrange the tomato slices. Sprinkle them with the garlic, scallions, parsley, vinegar and olive oil and allow to sit for at least 1 hour at room temperature.

Shortly before serving, sprinkle the tomatoes with the salt and pepper.