Look for all the different colors, sizes, and flavors of tomatoes at the farmers’ market all through tomato season—July, August, and September. Mix them together, sliced or wedged, for a strikingly beautiful salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Wash and core: 4 medium tomatoes (about 1 1/4 pounds).
Step 2
Cut into 1/4-inch slices and arrange on a plate. Season with: Salt.
Step 3
Neatly stack and roll into a long thin cylinder: 5 basil leaves.
Step 4
Cut across the cylinder of leaves with a pair of scissors or a knife, making long thin slices (a chiffonade). Scatter the chiffonade over the tomatoes and then drizzle the salad with: 2 to 3 tablespoons extra-virgin olive oil.
Variations
Step 5
Cut 1/2 pound fresh mozzarella, feta, or queso fresco into thin slices. Tuck the slices of cheese between the slices of seasoned tomato and finish with the basil and oil.
Step 6
Make a vinaigrette to use in place of the olive oil. Mix together 1 shallot, minced; 1 tablespoon red wine vinegar; salt and fresh-ground pepper; and a sprig of fresh basil. Let macerate for 15 minutes or so. Remove the basil and whisk in 3 or 4 tablespoons extra-virgin olive oil.
Step 7
Use different herbs in place of the basil such as summer savory, mint, marjoram, and parsley.
Step 8
Cut a few cherry tomatoes in half and dress with a bit of salt and oil or vinaigrette. Scatter over the sliced tomatoes with the basil.
