June 24, 2013
My new garden is giving me the best tomatoes of my life— there is some sort of magic at work that is producing the juiciest, most delectable fruit. If you are working with garden fresh produce there isn’t much you need to do with it to make it delicious and special. This salad is a great example. With a few simple additions you have a gorgeous dish that is equally at home aside roasted lamb or burgers off the grill.
Here’s a great little chart about garden tomatos I found on Bonnie Plants that has a good information that you don’t always see compiled together:
Back to the salad, when putting this together, slice each variety of tomato in a different way. For instance, slice Heirlooms into circles, and cherry tomatoes into halves, Early Girls in wedges to get a range of textures. Together, they create an interesting contrast of shapes, showing off the character of each variety.
Note: This is not a super technical recipe. The amounts vary depending on the size of the plate or platter you are working with and your personal preferences. I like to go really light on the vinegar so you can taste the natural flavor of the tomatoes.
A variety of tomatoes (like Cherry, Early Girl and Heirloom)
Handful of salt-brined green olives, I like Castelvetrano
A splash of sherry vinegar
A drizzle of best quality extra virgin olive oil
A pinch of sea salt
Green onion, white parts only, chopped
Black or red pepper, your choice
Slice the tomatoes and arrange simply arrange on your platter, sprinkle with sea salt. Next, add the olives and onions with a splash with sherry vinegar and a drizzle of olive oil. Finish with a little pepper and serve.
