Ingredients
- 1 1/2 pounds mixed tomatoes, heirlooms and others, all colors
- 1/2 ounce fresh basil leaves
- a few thin slices of red or sweet onion
- 3 tablespoons fruity extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sea salt, plus more to taste
- freshly ground black pepper
- cured black olives
- large shavings of Parmigiano-Reggiano or thin slices of ricotta
- salata
Preparation
Cut the tomatoes in wedges or fat slices. Small cherry tomatoes can be left whole. Tear the basil leaves into large pieces or slice them in a chiffonade. (To make a chiffonade, roll the large leaves into a tight cylinder and then cut in very thin strips.) You should have about 1/3 cup.
Combine half the basil with the tomatoes, onion slices, olive oil, vinegar, salt and black pepper to taste, and mix very gently. Use your hands so the tomatoes do not get bruised. Arrange the salad on a platter, scatter the remaining basil over the top and garnish with shavings of cheese or a few olives if you like.
In a Mixed Menu Vegetables in the Center is a meal for a summer evening. Tomato salad starts the party, with fresh goat cheese and perhaps some duck pate. Grilled Ratatouille follows, paired with an option of Garlic-and-Herb-Rubbed Lamb Chops.
But I have to admit that on some hot evenings, I like the simplest meal of all: this heirloom tomato salad, a wedge of cheese, my favorite bread and a glass of wine.
