Barbara Adams: Tomato Salad, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Tomato Salad
Recipe

Indulge in a tomato feast! This simple salad is the ideal showcase for a bounty of red, orange, and yellow tomatoes in every size—not to mention the wonderful exotic heirloom varieties that crop up in summer markets. Add a loaf of good bread, perhaps a bit of cheese, a bottle of wine, and call it dinner!

Ingredients

Serves 6

3	pounds	assorted tomatoes
1	teaspoon	dried basil or oregano
1	teaspoon	salt
1/4	teaspoon	freshly ground black pepper
1/4	cup	olive oil

Directions

1. Slice the tomatoes according to your preference. It usually works well to quarter the larger varieties, halve the smaller ones, and leave the tiniest of the fruits whole.

2. Sprinkle the tomatoes with dried basil or oregano, salt, and pepper.

3. Pour the olive oil over the tomatoes and toss lightly to coat.

4. Arrange the tomatoes on a platter and let them sit for 20 minutes to meld the flavors. Do not refrigerate.

Preparation time: 10 minutes and 20 minutes down time.

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