(recipe modified from Jamie Oliver’s Jamie at Home)
This is one of our favorite ways to enjoy summer. Tomato salad is simple but delicious and sometimes we make it and use it as a topping for pasta when we are in a rush.
Ingredients:
2 pounds mixed ripe tomatoes, different shapes and colors
Sea salt and freshly ground black pepper
½ cup chopped basil
Red wine or balsamic vinegar
Extra-virgin olive oil
1 clove garlic, diced semi fine
1 teaspoon chili flakes
Procedure:
Depending on the size of the tomatoes, slice some in half, some into quarters and others into uneven chunks. Put the tomatoes into a colander and season with a pinch of sea salt.
Toss, season again and give a couple more tosses. It is important to note that the salt won’t be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them. (Or save the salty juice to blend into a light Bloody Mary cocktail).
Transfer the tomatoes to a large bowl and sprinkle the basil over them. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely. The salad, which is delicious to eat on its own, is also great served with some balls of mozzarella or some nice, grilled bread.
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