It is hard to improve upon the perfection of nature. For this reason, some of the best foods are ones that are prepared in simple fashion, with few ingredients to compete against the core essence of the natural flavor. This salad of sliced tomatoes is just such a dish.
Here, fresh tomatoes are thinly sliced and overlapped on a serving plate. A pinch of sugar brings out their natural sweetness, while small touches of oil, red wine vinegar and a sprinkling of scallions add just the right amount of contrasting flavors and color. I like to serve this salad at brunch, with a homemade roast beef hash. The subtly sweet tomatoes in their light, tart dressing counteract the rich oils in the hash. For the same reason, this salad goes well with any type of fried food, or sautéed fish or eggs.
Arrange the tomatoes on a serving platter, overlapping the edges slightly. Using your fingers, sprinkle the sugar on top. Drizzle the olive oil over the tomatoes, then sprinkle on the vinegar. Add salt and pepper to taste, then top with the green onions. Let the mixture sit for 5 to 15 minutes before serving.
©1994, 2007 Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
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