Fresh Tomato Salads

Appears in

Published 1989

Cut tomatoes in thick slices and arrange them on a plate. Drizzle with olive oil and sprinkle with chopped shallots and freshly ground pepper. Chopped fresh parsley, basil, marjoram, or oregano would be good too, as would a few drops of red wine vinegar. Let marinate about an hour, then season lightly with salt and serve. If you buy winter tomatoes, add a bit of sugar with the pepper before marinating.
very popular Mediterranean salad: coarsely chopped tomatoes and minced red onion dressed with extra virgin olive oil, lemon or lime juice, a little chopped fresh herb, and a grind or two of black pepper. The Portuguese add minced watercress and cilantro. The Greeks add a little basil and oregano, a lot of mint, a handful of black olives, and another handful of crumbled feta cheese. The Italians add basil, a little minced garlic, and fresh mozzarella in slices or little balls.
Arrange sliced tomatoes on a bed of spinach and top with crumbled crisp bacon and Roquefort cheese.
Serve sliced tomatoes and roasted red peppers with anchovies, sardines, her-ring, or flaked tuna on a bed of dressed arugula.
Sprinkle sliced tomatoes with toasted sunflower or sesame seeds.
Layer sliced tomatoes with thin slices of prosciutto and/or slices of fresh mozzarella, placing fresh basil leaves between each slice. Drizzle with extra virgin olive oil.

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