Fresh Tomato Salad
The first time I ate this great summer salad, I could not figure out how the raw garlic flavor could be strong without being overpowering, but the reason is simple: the garlic is mixed with the dressing, then strained out. Peeling the tomatoes is far from necessary, but it’s a nice refinement. More important is to use delicious ripe tomatoes.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Whisk together the garlic, salt, vinegar, and olive oil. Place the tomatoes on a platter and strain the dressing over them.
Step 2
Top with the basil leaves, a little more salt, and some pepper. Serve immediately.
Fresh Tomato and Green Bean Salad (France)
Step 3
Trim the ends from 1 pound of green beans. Cook them in a large pot of boiling salted water for 2 minutes or until bright green, then immediately drain and rinse under cold running water to stop the cooking. Instead of dressing the tomatoes, toss the green beans with the strained dressing and place on top of the tomatoes. Top with the basil, salt, and pepper and serve.
Spicy Fresh Tomato Salad (Mexico)
Step 4
Use the same dressing, along with 1/2 red onion, chopped, and 1 stemmed, seeded, and chopped fresh chile (jalapeño or Thai, for instance) or hot red pepper flakes to taste. Basil is still good here, but so is cilantro, mint, or a combination.
