Tomato Salad
Look for the best salad greens and the most beautiful tomatoes you can find. Take in
consideration how long it will be until you serve the tomatoes, the present weather
and where they may ripen until the moment you slice them. I try to mix colors and
sizes to make for a eye catching presentation. Some of my favorites are green zebras,
marvel stripe, Cherokee purple, rose de berne, stump of the world, yellow pear, sun
gold and black brandy wine. Using a sharp knife will make your work a pleasure
and will also leave the fleshy, interior surface of the tomato slices, smooth and slick.
There are only three components to this salad - the tomatoes, the greens and the
dressing. Each are as important as the other. Moreover, the condition of the greens,
naked or dressed, can take this salad to the next level or disappoint at the last
moment. If the greens lose there bounce and crisp in between the market and table I
soak them in cold water for 30 minutes and dry them on a clean towel. It does bring
them back to life, usually, to a better condition than I purchased them in. Arugula,
straight mix, mesclun green, spinach, green or red baby romaine will all work well.
For 8
8 medium handfuls of greens
3 pound tomatoes
1 shallot, minced
2 spring thyme or basil
¼ cup red wine vinegar
¾ cup virgin olive oil
Salt and pepper
Place minced shallot in vinegar and allow to macerate. Pick thyme leafs from
branches or basil from stems and rough chop. Whisk oil and chopped herbs into the
vinegar and shallots. Season with salt and pepper to taste. Place greens in a mixing
bowl and dress. Mix gently by hand and place on a nice platter or individual plates.
Slice tomatoes with a sharp knife. Smaller cherry tomatoes cut in half and larger
tomatoes cut in half or quarter lengthwise and slice horizontally. Place on top of
greens and serve.
Look for the best salad greens and the most beautiful tomatoes you can find. Take in
consideration how long it will be until you serve the tomatoes, the present weather
and where they may ripen until the moment you slice them. I try to mix colors and
sizes to make for a eye catching presentation. Some of my favorites are green zebras,
marvel stripe, Cherokee purple, rose de berne, stump of the world, yellow pear, sun
gold and black brandy wine. Using a sharp knife will make your work a pleasure
and will also leave the fleshy, interior surface of the tomato slices, smooth and slick.
There are only three components to this salad - the tomatoes, the greens and the
dressing. Each are as important as the other. Moreover, the condition of the greens,
naked or dressed, can take this salad to the next level or disappoint at the last
moment. If the greens lose there bounce and crisp in between the market and table I
soak them in cold water for 30 minutes and dry them on a clean towel. It does bring
them back to life, usually, to a better condition than I purchased them in. Arugula,
straight mix, mesclun green, spinach, green or red baby romaine will all work well.
For 8
8 medium handfuls of greens
3 pound tomatoes
1 shallot, minced
2 spring thyme or basil
¼ cup red wine vinegar
¾ cup virgin olive oil
Salt and pepper
Place minced shallot in vinegar and allow to macerate. Pick thyme leafs from
branches or basil from stems and rough chop. Whisk oil and chopped herbs into the
vinegar and shallots. Season with salt and pepper to taste. Place greens in a mixing
bowl and dress. Mix gently by hand and place on a nice platter or individual plates.
Slice tomatoes with a sharp knife. Smaller cherry tomatoes cut in half and larger
tomatoes cut in half or quarter lengthwise and slice horizontally. Place on top of
greens and serve.