For great tomato salad, freshly picked are best

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For great tomato salad, freshly picked are best

For the AP’s 20 Salads of Summer series, Alice Waters offered this recipe for a simple but stunning Heirloom and Cherry Tomato Salad.

For great tomato salad, freshly picked are best

SPF
For the AP’s 20 Salads of Summer series, Alice Waters offered this recipe for a simple but stunning Heirloom and Cherry Tomato Salad.
Heirloom and Cherry Tomato Salad

@Recipe intro bold:Notes: When we made this delicious salad, we didn’t have the optional lemon cucumbers or torpedo onions. But we found half of a medium red onion and three baby cucumbers, peeled and seeded, were fine substitutes. It’s a very forgiving recipe. As long as you use fresh ingredients, you can’t go wrong.
Start to finish: 25 minutes
Servings: 4
Ingredients:
½ pint assorted cherry tomatoes, halved
2 pounds heirloom tomatoes, different colors and sizes, cored and cut into wedges or slices
1 shallot, finely diced
2 tablespoons red wine vinegar
1 clove garlic, smashed
Salt
½ cup extra-virgin olive oil
Ground black pepper
Green and purple basil leaves, chopped
Lemon cucumbers and torpedo onions (optional)
Method:
Arrange the tomatoes in a shallow bowl or on a platter. Set aside.
To make the vinaigrette, in a small bowl macerate the shallot in the vinegar with the garlic and a little salt for 15 minutes. Whisk in the oil. Taste and adjust the acidity and the salt as necessary.
Season the tomatoes with salt and pepper, then sprinkle on the chopped basil leaves. Carefully dress with the vinaigrette or the aioli.
Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.

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